Thai prawn and turkey mince toast

This is truly the perfect tapas dish or appetizer. Small, crispy toast bites topped with a shrimp and turkey filling. As a dipping sauce, homemade sweet chili sauce is the finishing touch. This is a dish that most people really enjoy. A tip is to make a double batch and freeze them—then you can simply fry these goodies right before serving.

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You will need

8 slices of white sandwich bread (square shape), crust removed

Topping

2 tbsp (30 ml) canola oil

2 tbsp (30 ml) cilantro roots (threads removed) or 3 tbsp (45 ml) cilantro stems, finely chopped

1½ tbsp (22½ ml) fresh garlic, finely chopped

1 tsp red chili, finely chopped

A pinch of salt

2 tsp (10 ml) white ground pepper

14 oz (400 g) turkey mince

3 ½ oz (100 g) large raw shrimp, peeled, cleaned and very finely chopped

1 tbsp (15 ml) light thai soy sauce

1 tsp (5 ml) golden mountain sauce

1 tsp (5 ml) oyster sauce

1 tbsp (15 ml) fish sauce

1 tsp (5 ml) sesame oil

1 tsp palm sugar, finely chopped

1/2 egg, beaten

Canola or peanut oil for deep frying (See Tip 1 below)

Sweet Chili Sauce

8 long red medium-hot chili peppers, roughly chopped

6 red Bird’s Eye chilies, roughly chopped

12 garlic cloves, peeled and roughly chopped

1 cup + 2 tsp (250 ml) water

¾ cup + 1 tbsp (200 ml) granulated sugar

5 tbsp (75 ml) white vinegar (5 %)

2 tbsp (30 ml) fish sauce

1½ tsp (7½ ml) salt

1 tbsp (15 ml) cornstarch

2 tbsp (30 ml) water

For serving

Red chili, thinly sliced

Fresh koriander leaves, finely chopped

How to make it

Sweet chili sauce

1. Place the chilies and garlic in a blender and blend into a coarse paste.

8 long red medium-hot chili peppers, roughly chopped

6 red Bird’s Eye chilies, roughly chopped

12 garlic cloves, peeled and roughly chopped

2.  In a heavy-bottomed saucepan, combine water, sugar, vinegar, fish sauce, and salt. Heat and then add the chili-garlic mixture. Cook, stirring, until the sugar has dissolved. Reduce the heat and let the sauce simmer for 5 minutes.

1 cup + 2 tsp (250 ml) water

¾ cup + 1 tbsp (200 ml) granulated sugar

5 tbsp (75 ml) white vinegar (5 %)

2 tbsp (30 ml) fish sauce

1½ tsp (7½ ml) salt

Chili-garlic mixture

3. Mix the cornstarch with water and stir into the sauce. Simmer for an additional minute.

1 tbsp (15 ml) cornstarch

2 tbsp (30 ml) water

4. Let cool and pour into a thoroughly cleaned jar. Store in the refrigerator.

Toast

5. Prepare all ingredients that need to be chopped, peeled, and whisked.

2 tbsp (30 ml) cilantro roots (threads removed) or 3 tbsp (45 ml) cilantro stems, finely chopped

1½ tbsp (22½ ml) fresh garlic, finely chopped

1 tsp red chili, finely chopped

3 ½ oz (100 g) large raw shrimp, peeled, cleaned and very finely chopped

1 tsp palm sugar, finely chopped

1/2 egg, beaten

6. Cut the slices of bread into four squares or use a cookie cutter to create your desired shape. Lay them out on a tray and let them dry out slightly or place them in the oven at 300°F (150°C) for a few minutes to crisp them up slightly.

8 slices of white sandwich bread (square shape), crust removed

7. In a mortar and pestle, pound together the cilantro roots, garlic, and chili with a pinch of salt until a smooth paste forms.

2 tbsp (30 ml) cilantro roots (threads removed) or 3 tbsp (45 ml) cilantro stems, finely chopped

1½ tbsp (22½ ml) fresh garlic, finely chopped

1 tsp red chili, finely chopped

A pinch of salt

8.  Add the palm sugar and continue pounding until well combined.

1 tsp palm sugar, finely chopped

9.  In a bowl, mix the ground turkey, shrimp, and egg. Add the paste from the mortar and mix well.

14 oz (400 g) turkey mince

3 ½ oz (100 g) large raw shrimp, cleaned and shells removed and very finely chopped

1/2 egg, beaten

10.  Stir in canola oil, white pepper, soy sauce, Golden Mountain sauce, oyster sauce, fish sauce, and sesame oil. Mix thoroughly.

2 tbsp (30 ml) canola oil

2 tsp (10 ml) white ground pepper

1 tbsp (15 ml) light thai soy sauce

1 tsp (5 ml) golden mountain sauce

1 tsp (5 ml) oyster sauce

1 tbsp (15 ml) fish sauce

1 tsp (5 ml) sesame oil

11. Use your hands to lift and throw the meat mixture back into the bowl a few times. This helps firm up the texture. Spread about 1 tsp of the meat mixture on each piece of bread, leaving a bit of the bread exposed around the edges.

12.   Heat oil to about 365°F (185°C) in a pot or wok. Fry a few toast at a time, meat side down first. Turn them to fry evenly on all sides for 2–3 minutes until golden and cooked through. Work in batches and let them drain on paper towels.

Canola- or peanut oil for deep frying

13. Top with sliced chili and fresh cilantro. Serve with sweet chili sauce in small dipping dishes on the side.

Red chili, thinly sliced

Fresh cilantro leaves, finely chopped

Sweet chili sauce

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Tip & tricks

Tip 1: Using peanut oil for frying minimizes smell.

Tips 2: You can freeze the toast when having completed step 11. Put them on a tray in one layer and stick them in the freezer until they are frozen all the way through. Then place them in a Zip lock bag. When using - put them in the oil straight from the freezer.