Khanom Pang Na Gung

Ingredients for 3 servings:

• 300 g raw shrimp(s)
• 2 tbsp soy sauce
• 1 egg(s)
• 8 coriander roots
• 5 cloves garlic
• ½ tsp white pepper, freshly ground
• ½ tsp salt
• some chili powder
• 6 slices of toast
• 3 tbsp white sesame seeds
• Oil for frying, e.g. peanut oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Thai snack – toast with shrimp filling

Roughly chop the cleaned shrimp, coriander roots, and garlic and blend with a hand blender until finely ground. Transfer to a bowl, mix in the remaining ingredients (except the sesame seeds), and let the mixture rest in the refrigerator for about 30 minutes. Toast the bread slices, remove the crusts, and cut diagonally. Spread the shrimp mixture thickly over the slices, sprinkle with sesame seeds, and press down lightly. Heat oil in a wok, then fry the toast slices in batches, shrimp mixture side down. Turn over, and when golden brown, remove from the wok and drain on kitchen paper. Keep warm until all the ingredients are ready. Serve with ajad, the Thai cucumber salad.