Adjust Servings:

	3 slices Sandwich Bread
	100 g Prawn Meat;minced
	30 g Pork; minced
	1 Tbsp. Potato Starch
	1 Strand Spring Onion; chopped finely
	1/4 Egg
	1/2 Tsp. Ginger; grated
	1/4 Tsp. Salt
	Dash of White Pepper
	Oil for deep frying
	Sweet chili for dipping

Cuisine:

Ingredients

Directions

1 Done	Filling Put the shrimp, pork, potato starch, green onions, egg, ginger, salt and pepper in the bowl. Mix everything else together in a bowl by hand. Cover and rest in the refrigerator.
2 Done	Shaping toast Cut the crusts off the bread. Then slice into 4 rectangular slices each. Spread about 1 teaspoon prawn paste onto the bread slice each. Spread evenly all the way to the edges.
3 Done	Deep Frying Heat up 2 inches of oil in a pot on high heat to 175 degree C. Oil must be very hot so that the bread soak less oil and prawn cook faster. Add toast into the oil, prawn paste side down. When the edge starts to brown, flip over to the bread side. Dish up when it turns golden brown. Put onto a paper towels to soak up excess oil. Serve with thai chili sauce.