Crunchy Pork and Prawn Snacks

Preparation info
  • Serves About


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

These make the perfect drinks party or Sunday brunch snacks.


  • 225 g (8 oz) lean pork, cubed
  • 225 g (8


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