Recipe "au pif":
1 French baguette (fresh from the boulangerie), cut diagonally into about fifteen 1 inch slices
3/4 lb ground pork
12 medium-sized shrimps (shells removed and cut into 1/2 inch pieces)
1/2 tsp ground pepper
1 tbsp finely chopped scallions
Canola or olive oil for frying
Water Cress and Arugula leaves for decor and salad
***
Mix with your hands ground pork, shrimps, fish sauce, egg, pepper, scallions in a bowl until all ingredients are well combined.
Take about 2 tsps of the pork/shrimp mix and pat it flat onto a slice of bread
Repeat this step until you run out of bread or pork/shrimp mix
Heat oil in medium-sized pan (oil should be about 2 inches high from bottom of pan).
Slowly fry the side with the shrimp and pork first for a couple of minutes, or until golden. Then flip the slices over to fry the other side for another 2 minutes.
Repeat for all slices of bread.
Serve on a bed of watercress and a spicy fish sauce (recipe in Vietnamese Spring Rolls section).
Makes about 15 "beignets". Use double the ingredients if you are hosting a larger party.
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