185 g Raw shrimps, peeled, deveined and finely chopped
125 g Lean pork, finely minced
1 teaspoon Palm sugar
1 Shallot, finely chopped
2 cloves Garlic, crushed and finely chopped
1 tablespoon Vietnamese fish sauce
1/2 teaspoon Ginger, finely chopped
1 Large egg
8 slices Bread
2 teaspoons Sesame seeds
3 tablespoons Vegetable oil, for deep frying
1 sprig Basil leaves for garnishing

Mix together the shrimps, pork, sugar, shallot, garlic, fish sauce, ginger and egg. Spread the mixture on the bread. Press some sesame seeds on o each piece. Heat the oil in a large wok and slide the bread into it, 2 pieces at a time, spread side up. Deep fry for about 5 minutes, until golden. Turn each slice over and fry for 30 seconds, then remove from the wok and drain on kitchen paper. Cut each piece of bread into halves or quarters. Garnish with basil sprigs and serve with nuoc cham dipping sauce.

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