Thai Toast

Serves: 4
Total Calories: 8,026


Cucumber Dip from the Angel Wings recipe
8 slices white bread
12 ounces medium shrimp (21 to 25 per ound), shelled and deveined
4 ounces lean ground pork or chicken
1 egg
3 tablespoons finely diced scallion
3 tablespoons chopped cilantro
2 tablespoons granulated garlic
1 1/2 tablespoons Thai fish sauce
1 teaspoon white pepper
3 cups vegetable oil (for deep frying)


Prepare cucumber dip and set aside at room temperature. Using a heart shaped cookie cutter, cut out 2 hearts from each slice of bread; set aside.

Finely grind shrimp in a food processor. Transfer to a mixing bowl, add all remaining ingredients except oil, and mix well. Spread evenly over bread hearts.

Heat oil in a deep skillet at 350 F. Place hearts, a few at a time, in oil with topping-side-down and fry for 2 minutes. Turn and fry until bread is golden brown. Remove and drain on paper towels, patting tops with another towel to remove excess oil.

Serve toast hot with cucumber dip.

Nutritional Facts:

Serves: 4
Total Calories: 8,026
Calories from Fat: 7,367

This Thai Toast recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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