Method :
-
Bread that is
two days old is better than fresh bread for this recipe.
-
Trim off
crusts and cut each slice into halves lengthwise.
-
Spread shrimp
paste on the bread.
-
Heat oil for
deep frying and put in a few pieces of bread at a time, shrimp side
down.
-
Fry until
golden, drain on absorbent paper.
-
Serve hot,
with lettuce leaves for wrapping,
nuoc cham for dipping and coriander or mint sprigs and cucumber
slices as accompaniments.
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