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| Thai Tuna Toast (Kanom Bung Nah Gung) |
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Ingredients |
½ loaf of sweet Baguette bread slice ¼ inch thick
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1 can chunky light Tuna in water (drained)
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3 eggs
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1 tsp cornstarch
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1/2 cup chopped water chestnuts
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1 tbsp sesame seeds |
1 tbsp. chopped fresh ginger root |
1/2 cup of chopped green onion and cilantro
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2 tsp fish sauce
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| fresh pepper |
| 1 tbsp |
1 tsp sugar |
| 3 -4 cups vegetable oil |
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| Preparing the Mixture |
Slice the baguette into ¼” thick slices and let the pieces air dry till they become slightly hard.
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In a bowl, crack the eggs and beat them lightly
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Add the tuna, cornstarch, water chestnuts, sesame seeds, ginger root, fish sauce and sugar.
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Mix ingredients
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Add green onions and cilantro and mix lightly |
| Frying |
Heat the vegetable oil in a deep frying pan
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Test the oil by dropping in a bit bread. If it hits the oil and starts frying, the oil is hot enough. If not, wait till the oil reaches frying temperature. |
Take a slice of the bread and spread some of the mixture out on it (like a thick layer jam) |
Place the bread face down in the hot oil and let it cook for a minute. |
Check to see that it doesn’t burn. Then flip the bread it over and cook it till it gets golden brown…but not burnt.
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When a piece is done, drain out the excess oil and place it on a paper towel to soak up any leftover oil |
| Server hot. In Thailand this dish is usually served with Cucumber Salad |
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