Savory Thai Toast
The Patti Myint famous Thai Toast recipe with Shrimp and (optional) Crab on French bread.
Khanom Phang Tawd is similar to shrimp toast from Chinese pop food. This particular recipe is something I took from my mom’s repertoire of signature items. She served a version of this at her restaurant for over 40 years. I love the “use-your-resources” approach with the soft, pillowy, French white bread and how the egg batter plays with the senses, almost presenting like a brunch-eseque French toast but…it’s packed with savory delight. I recall hers having crab meat as well, my budget will stick to this take for now 😉. For something so simple, it’s pretty grand! Enjoy.
In a food processor, place shrimp and rough pulse.
Add the remaining ingredients and pulse until everything together until a slightly textured spread is formed.
Slice bread to about 1 inch thick pieces.
Spread an even coat of pork/shrimp mix onto one side of the bread.
Whisk 3 eggs into a pan large enough to dip the bread. Coat both sides of the bread with egg. In a skillet, heat some oil.
Cook both sides of the bread until golden brown.
Hold or finish in a warm oven.