Serves: 4
Total Calories: 8,026
Prepare cucumber dip and set aside at room temperature. Using a heart shaped cookie cutter, cut out 2 hearts from each slice of bread; set aside.
Finely grind shrimp in a food processor. Transfer to a mixing bowl, add all remaining ingredients except oil, and mix well. Spread evenly over bread hearts.
Heat oil in a deep skillet at 350 F. Place hearts, a few at a time, in oil with topping-side-down and fry for 2 minutes. Turn and fry until bread is golden brown. Remove and drain on paper towels, patting tops with another towel to remove excess oil.
Serve toast hot with cucumber dip.
This Thai Toast recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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