Thai toast

Molly Snyder

2 slices rustic bread

¼ lb ground pork

12 raw shrimp, peeled and deveined

1 egg, beaten

2 tbsp fish sauce

½ tsp garlic powder

2 green onions, thinly sliced

2 tbsp fresh cilantro, finely chopped

¼ tsp cracked black pepper

3 tbsp canola oil

Add shrimp to food processor, turn shrimp into paste. Add everything but the oil and bread. Cover and let rest in the fridge for at least two hours, preferably overnight.

When you are ready to make the toast, add oil to skillet over medium heat, let heat up

Spread mixture generously on top of slices of bread

Lay each slice down, meat side down into skillet, for a few minutes. Be careful not to lift too early. Gently lift after a few minutes and if lightly golden brown, flip, if not, cook longer. Flip when brown

Cook on other side until golden brown

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