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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