TOM YAM SHRIMP TOAST

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

31.59 g

Sodium (mg)

495.39 mg

Vitamin A (IU)

865.26 IU

Saturated Fat (g)

3.35 g

Vitamin D (mcg)

0.29 mcg

Energy (kcal)

292.61 kcal

Fat (g)

13.44 g

Trans Fat (g)

0.02 g

Vitamin B12 (mcg)

0.14 mcg

Vitamin B6 (mg)

0.15 mg

Salt (g)

1.24 g

Folate (mcg)

97.03 mcg

Calcium (mg)

119.29 mg

Zinc (mcg)

0.6 mcg

Monounsaturated Fat (g)

4.5 g

Cholesterol (mg)

71.94 mg

Iron (mg)

2.84 mg

Selenium (mcg)

14.86 mcg

Vitamin C (mg)

31.87 mg

Fibre (g)

2.37 g

Sugars (g)

3.78 g

Protein (g)

11.11 g

Copper (mg)

0.07 mg

Potassium (mg)

232.7 mg

Total

126.37 g

1981.56 mg

3461.05 IU

13.41 g

1.16 mcg

1170.42 kcal

53.75 g

0.07 g

0.57 mcg

0.59 mg

4.95 g

388.12 mcg

477.15 mg

2.42 mcg

18.01 g

287.76 mg

11.38 mg

59.42 mcg

127.46 mg

9.48 g

15.13 g

44.42 g

0.3 mg

930.82 mg

6 piece of thin slices sandwich bread
20 shrimps (peel & deveined)
100 g pork mince
3 tbsp cornflour
1 egg
10 tbsp water chestnut (wash, peel and dice it up)
1 red capsicum (dice it up)
2 tsp granted ginger
2 tsp fish sauce
kaffir lime zest (1/2 tsp)
1 peice Knorr tom yum cube mix with 100 ml hot water
parsley for garnish
white pepper to taste
1 tbsp roasted sesame seeds (optional)
1 tbsp oil for deep frying
sweet thai chili sauce or truffle oil mayonnaise for dipping

1 Add shrimps, pork, egg, ginger, cornflour, tom yum seasoning, fish sauce, kaffir lime zest into a food processor, pulse until almost smooth, you may need to scrape the bowl down with a spatula to make sure there's no big pieces of shrimp left. It will give you a chunky paste when its done. Add dice water chestnut and red capsicum and pepper into the mixture., mix it up. If you do not have a food processor, you may use a knife to mince the shrimps and mix everything into a mixing bowl by hands or using gloves.

2 Trim away the sides of the bread (the crusts will burn when you fry itleaving the crust on will have it burnt when you deep fry) Cut the bread into your desired shapes and sizes, rectangle or triangle are my preferred choice.Spread about 1 tbs of shrimp mixture on the bread (depending on the size you cut) Be generous with the spread so that with every mouthful you get the taste of the shrimp mixture. sprinkle some roasted sesame seeds on the shrimps toast (optional)

3 Fill the pot with 1/3 of oil for deep frying. Make sure the oil is very hot, test the temperature by using a small bread crust, you should see bubbles if its ready.

4 Add the toast to deep fry, shrimp side down. When the edge of the bread starts to brown means its time to flip, not more than 3 mins per side to have golden brown crust. Remove and transfer to kitchen towel to drain away the access oil.