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Fried Canapés with Pork Spread


These Fried Canapés with Pork Spread (Khanom Pang Na Mu) are a very popular and wonder Thai appetizer. They are quite easy to make and you can prep them ahead of time. Just cook/fry when your guests arrive. They are perfect with a glass of wine or beer.

INGREDIENTS :

1 1/2 cups ground pork
1 beaten egg
2 Tbs. water
1 Tbs. light soy sauce
1 tsp. finely chopped coriander root (cilantro)
1/2 tsp. pepper
6 cloves garlic
10 slices bread
1 finely sliced red Thai Dragon chile
4 cups cooking oil
1/4 cup chopped fresh coriander (cilantro)

PREPARATION:

Place the cilantro root, pepper, and garlic in a mortar and pound into a paste.

Mix the pork with half of the egg. Add the cilantro paste mixture to the pork and mix thoroughly, then add the water and mix in
.
Dry the slices of bread in a low oven, then cut into quarters

Spread 1 Tbs of pork mixture on each quarter slice of bread mounding it in the center and spread right to the edges

Put a little of the remaining egg on top of the pork mixture. Garnish each quarter with cilantro leaves and slices of the Thai Dragon chile

Heat the oil in a wok to 325 deg F for deep frying.

. Place the pieces of bread spread-side down and fry until golden brown. Remove when golden and drain on paper towels

Serves 4.

Notes: Perfect Party Food - We love to serve an assortment of wonderful, flavour popping Thai appetizerts to our guests at parties. Everyone seems to love the exciting flavours of the many Thai appetizers whether young or old. These shrimp toasts are always a crowd pleaser. We will often serve other Thai appetizers such as pipping hot chicken , pork, and beef satays with the yummy peant dipping sauce, pork and shrimp noodle salad rolls, lettuce wraps with spicy sauce, Tod Mun (crispy Fish cakes), Thai Barbeque Chicken Pizza, Spicy Thai Pumpkin Nuts, Bangkok Seafood Cocktail, Pork Salad Wraps (Nam Sod Moo), Chicken Endive Leaf Cups (Nam Sod), Shrimp & Papaya Spring Rolls, or Bangkok Seafood Cocktail.
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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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