If you like prawn toast, you’ll love Marion’s pork toast canapes. These are great finger food for your next party. Make them in advance and freeze them, then cook from frozen to serve. Marion’s tip? Fry them pork-side down to make sure the meat cooks through.
500g (1 lb) pork mince
3 garlic cloves, roughly chopped
¼ cup roughly chopped coriander
1 egg white
2 tbsp fish sauce
2 tsp sea salt
20 thin slices of baguette
black sesame seeds
vegetable oil for deep frying
Chilli coriander dipping sauce:
1 cup sugar
½ cup white vinegar
1/3 cup water
3 tbsp fish sauce
2 tbsp finely chopped fresh coriander
1 red chilli, deseeded and finely chopped
For the dipping sauce, simmer the sugar, vinegar and water until sugar dissolves. Set aside to cool, then add fish sauce, coriander and chilli.
Process pork, garlic, coriander, egg white and salt to a rough paste. Spread over bread slices (about 1cm thick spread of paste). Sprinkle top with sesame seeds. Refrigerate to firm.
Heat enough oil to deep fry in a saucepan or wok. When the oil is hot, cook pork toasts for 2-3 mins until cooked through and golden on both sides. Drain on paper towel.
Serve pork toasts topped with dipping sauce.