250 g chicken breast fillets, chopped
1 Tbsp Thai green curry paste
2 green spring onions, finely chopped
1 tsp finely grated fresh ginger
1 egg white
2 tsp cornflour
6 large, slices white bread
⅓ cup sesame seeds
vegetable oil, for deep-fat frying
¼ cup Japanese rice vinegar
2 Tbsp caster sugar
2 tsp fish sauce
1 green spring onion, thinly sliced
- To make dipping sauce, combine vinegar, sugar, fish sauce and ¼ cup water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved. Bring to boil. Simmer, stirring occasionally, for about 7 minutes, or until thickened. Transfer to a jug. Cool. Stir in onion and chilli.
- Process chicken in a food processor until finely chopped. Add paste, onions, ginger, egg white and cornflour. Pulse until mixture forms a paste. Transfer to a bowl
- Thickly spread chicken mixture over one side of each bread slice. Cut into three equal pieces. Dip pieces, chicken-side down, into sesame seeds to coat. Cut off crusts and discard.
- Heat enough oil in a wok to shallow-fry over a medium to high heat until hot. Add 3 toasts at a time, chicken-side down. Fry for about 1 to 2 minutes, or until golden. Turn. Cook for a further 30 seconds. Transfer to a wire rack over an oven tray.
- Serve with dipping sauce