Crunchy Pork and Prawn Snacks

Preparation info

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These make the perfect drinks party or Sunday brunch snacks.


  • 225 g (8 oz) lean pork, cubed
  • 225 g (8 oz) peeled prawns
  • 1 bunch of spring onions, trimmed and roughly chopped
  • 1 clove of garlic
  • 1 egg
  • 1 tablespoon fish sauce
  • freshly ground black pepper
  • 10–12 slices of white or brown bread, crusts cut off
  • vegetable oil, for frying
  • fresh coriander leaves or parsley, to garnish


Put the pork, prawns, spring onions, garlic, egg, fish sauce and black pepper into a food processor or blender and whizz together for a few seconds until chopped and well mixed, but not too smooth. Spread thickly on to the bread, right up to the edges, then cut the slices into neat little triangles.

Pour some vegetable oil into a large frying pan to a depth of 1 cm (½ pint). Heat it – test by popping in a cube of bread to see if it sizzles – and shallow-fry the triangles, topping-side down, for 1–2 minutes. Turn over and fry the other side until golden. Lift out with a slotted spoon and drain on kitchen paper. Garnish with coriander leaves or parsley and serve hot.