|
Method:
Dry the bread in a low temperature oven.
Alternatively, use bread which has dried out, for this will absorb
less oil and give you very crisp canapés. Shell and clean the
prawns, add the pork, and mince. Remove the skins of the garlic
cloves, place in a mortar with the coriander root and pepper, and
pound to a fine paste. Knead the pounded garlic mixture together
with the minced pork and prawn; then, add the egg and knead once again
until uniform in consistency. Divide the mixture into eight
portions and spread one portion on each slice of bread. Smooth
the surface of the spread and sprinkle with about ½ teaspoon sesame
seeds. Heat the oil in a deep wok. When it is hot, fry
each slice of bread spread-side down. When the spread has become
golden brown, remove the bread from the oil and drain on absorbent
paper. Cut each slice of bread into quarters, arrange on a
serving platter, and serve with marmalade sauce or maggi sauce and
fresh vegetables, such as chilled cucumber discs, or pickled ginger.
To make the sauce, mix the ingredients in a pot, heat, stirring just
long enough to mix together well, and then transfer to a bowl.
|