leaves, fine rings fresh red chili and cucumber slices, to garnish
ground black pepper
In a bowl, mix together pork and
prawns using a fork, then thoroughly mix in garlic, coriander,
spring onions, half of egg, fish sauce and black pepper.
Divide between bread, spreading it
firmly to edges. In a small bowl, stir together
remaining egg and coconut milk and brush over pork mixture. Trim crusts from bread, then cut
each slice into squares.
In a wok, heat oil to 190C
(375F). Add several squares at a time,
pork side down, and dry for 3-4 minutes until crisp, turning over
halfway through. Using a slotted spoon, transfer to
absorbent kitchen paper to drain, then keep warm in oven.
Check temperature of oil in
between frying each batch. Serve warm, garnished with
coriander and slices of chili and cucumber.