Thai Toast

I made this recipe a handful of years ago, and realized that I never took a picture! Go figure. This past weekend was a great cooking weekend. Yes, it was St. Patty’s festivities, but I had already been corned beefed out by eating corned beef hash a couple of times during the week, as well as some reuben style potato skins. I was ready to move onto something else if you know what I’m saying. This recipe is really easy to make and really delicious to boot. A few simple ingredients, with a bit of Thai flavors really make this a great appetizer, or lunch item.

Thai Toast Recipe

Let’s get started.

Ingredients:

  • 2 slices of rustic bread
  • 1/4 lb of ground pork
  • 12 raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 2 tbsp fish sauce
  • 1/2 tsp garlic powder
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • 1/4 tsp cracked black pepper
  • 3 tbsp canola oil

Add the shrimp to a food processor, or get your knife rocking, and turn the shrimp into a paste. Add this to a mixing bowl, along with everything but the oil and bread and mix it really well. Cover and let it rest in the refrigerator for at least two hours, or preferably overnight.

When you are ready to make the toast, add the oil to a large skillet and bring it to medium heat for a couple of minutes.

Spread the mixture on top of the slices of bread, being generous with the amount on each one.

How to make Thai Toast Recipe

Lay each slice down, meat mixture side down, into the skillet. Cook for a few minutes, being careful not to lift it too early. Gently lift after a few minutes and if you have a light golden brown, flip it to cook the other side, if not, keep cooking until you have the meat mixture fully cooked.

Cook the Thai toast on the other side, a few more minutes, or until it turns a golden brown.

Set the toast on a serving dish, and slice if desired. Garnish with fresh cilantro for presentation, then dig in.

The result is nothing short of amazing. The pork and shrimp combination is awesome. Think of Chinese shaomai dumplings, but on toast. It is super fresh, and well balanced, and would be a perfect quick appetizer for any party. I hope you enjoy.

Thai Toast
Author: 
Recipe type: Appetizers
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 slices of rustic bread
  • ¼ lb of ground pork
  • 12 raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 2 tbsp fish sauce
  • ½ tsp garlic powder
  • 2 green onions, thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • ¼ tsp cracked black pepper
  • 3 tbsp canola oil
Instructions
  1. Add the shrimp to a food processor, or get your knife rocking, and turn the shrimp into a paste. Add this to a mixing bowl, along with everything but the oil and bread and mix it really well. Cover and let it rest in the refrigerator for at least two hours, or preferably overnight.
  2. When you are ready to make the toast, add the oil to a large skillet and bring it to medium heat for a couple of minutes.
  3. Spread the mixture on top of the slices of bread, being generous with the amount on each one.
  4. Lay each slice down, meat mixture side down, into the skillet. Cook for a few minutes, being careful not to lift it too early. Gently lift after a few minutes and if you have a light golden brown, flip it to cook the other side, if not, keep cooking until you have the meat mixture fully cooked.
  5. Cook the Thai toast on the other side, a few more minutes, or until it turns a golden brown.
  6. Set the toast on a serving dish, and slice if desired. Garnish with fresh cilantro for presentation, then dig in.
  7. The result is nothing short of amazing. The pork and shrimp combination is awesome. Think of Chinese shaomai dumplings, but on toast. It is super fresh, and well balanced, and would be a perfect quick appetizer for any party. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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