Chaiaporn’s prawn toasts

Properly known as kanom bang na sarong.
Thanks to the head chef Chaiaporn Sornslip at the recently re-launched Boddington and Dragon in Wilmslow for this authentic Thai receipe.
Certainly surprised me – despite the name, there’s no prawns!
What you need
6 slices of white bread medium
4 small garlic gloves finely chopped
6 coriander stalks with leaves, chopped finely
250g minced chicken breast
1 egg
2 tablespoons of Thai fish sauce
Pinch of white pepper
Sunflower oil for deep frying
200g Sesame seeds
What you do
In a food processor blend the garlic, coriander, minced chicken, egg, white pepper and fish sauce until mixed.
Evenly spread the mixture onto the six slices of bread, place the bread in the sesame seeds mixture side up ensuring you coat all the mixture.
Deep fry in the oil at 180c until golden brown and cooked through.
Remove the crusts and cut into four even sized pieces.
Serve with thinly sliced cucumber and sweet chilli sauce.
Serves 4
Do you have a recipe for me? Send it by email here or submit it below.


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