Photograph of the finished Khanom pang na moo

Thailand · Bánh mì chiên thịt heo Thái

Khanom pang na moo

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sliced sandwich bread Sliced sandwich bread 8 slices
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Prawns Prawns 4.2 oz
  • Photograph of Garlic Garlic 0.7 oz
  • Photograph of Coriander Coriander 0.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp
  • Photograph of Oil Oil ¾ cup
  • Photograph of Cucumber Cucumber 4.2 oz
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ⅓ cup

Method

  1. 1 Grind garlic with coriander roots and pepper until a fragrant paste is formed.
  2. 2 Mix the ground pork and minced shrimp with the garlic and pepper mixture, egg white, and soy sauce, and let it marinate for 15 minutes.
  3. 3 Spread a layer of filling about 5 mm thick onto the slice of bread, pressing firmly to ensure the filling adheres.
  4. 4 Fry the filled pastry face down in hot oil for 3 minutes, then flip and fry for another 2 minutes until golden brown and crispy.
  5. 5 Drain off excess oil, cut into triangles, and serve with sliced cucumber and sweet chili sauce.

With an appliance

  • Air fryer 39 min

    For step 4: spray oil evenly on both sides of the bread that has been spread with filling, fry the filling side up at 190 degrees for 10 minutes, flip at the 7th minute; remove when the filling is cooked and the edges of the bread are crispy.

Start cooking