Monday, August 13, 2007

Crispy shrimp and pork appetizers

These vietnamese-style shrimp and pork "beignets" are always a favorite at social gatherings as they disappear quickly when served as appetizers. I remember having brought a batch of these at a potluck party and was showered with compliments on how good they were. Great for the ego, which needs some flattering sometimes, without letting it get too much to your head. What's amazing about these "beignets" is they're as quick to make as they are to eat. So, if one day, you find yourself clueless on what to serve your guests while they wait for dinner, neither you nor your guests will be disappointed with these crispy finger foods.

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)
2 tbps of fish sauce (nuoc mam) - qty to taste
1 egg
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.

No comments: