Thai Pork And Shrimp Toasts
|White bread slices||12|
|Ground pork||1⁄4 Pound|
|Medium raw shrimp||1⁄4 Pound, shelled and deveined|
|Chopped green onion||1 Tablespoon (Including Tops)|
|Serrano/Jalapeno chile||1 , minced|
|Chopped cilantro leaves||2 Teaspoon (Chinese Parsley)|
|Chopped cilantro leaves||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Cilantro leaves||1 Tablespoon (For Garnish)|
1. Trim the crusts from the bread and cut each slice in half diagonally.
2. In a food processor, combine the paste ingredients and process to make a coarse paste. Spread the paste about 1/4 inch thick on one side of each bread triangle. If you wish, you may place the triangles in a single layer in a baking pan and cover and refrigerate them for up to 2 hours.
3. Set a wok in a ring stand and add oil to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 360°. Add the triangles paste side down, a few at a time; cook for 1 1/2 minutes. Turn them and cook until golden brown, about 30 seconds. The edges will be curled like furled ribbon. Lift the toasts out and drain them on paper towels. Keep them warm in a 200° oven while cooking the rest. Arrange the toasts on a flat basket and garnish them with cilantro leaves.