Instructions: In a food processor or mortar, grind or pound together the coriander, black pepper and garlic until the mixture becomes a paste. Turn the paste into a large bowl and add the pork, shrimp, green onions, shrimp powder, fish sauce, and beaten egg. Knead and squeeze the mixture throughly until all the ingredients are completely combined and the mass has a paste like consistency. Cover the bread slices with the pork/shrimp mixture to the depth of about 1/2 inch, making sure the mixture is evenly spread to the edges of the bread. Cut the bread into squares or triangles. Heat the oil until almost smoking, or 375 degrees, in a wok and fry the bread pieces, two or three at a time, introducing them into the oil meat side down, Fry on each side until crisp brown and remove with a slotted spoon, shaking well and draining over the wok before draining on dish lined with paper towels. The pork toasts should retain no grease; this can only be achieved by letting the oil come back to full temperature each time and draining and blotting well. After frying each lot, place in a dish in a warm oven and serve hot, garnished with coriander sprigs.

Thai Dipping Sauce:
**** I am not very fond of fried food so you can toast the bread, then spread the mixture on and bake on high.

****Ive used the above dipping sauce as a marinade on chicken-oh how yummy!!! Marinade then throw it on the grill!!!

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