• 6 slices of bread
  • 1 egg yolk
  • 3 Tbsp  fresh grated ginger,
  • 3 Tbsp  chopped garlic
  • 3 Tbsp  prik phom (ground red chillies)
  • 3 Tbsp  crushed toasted peanuts
  • 3 Tbsp  khao koor (ground toasted rice)
  • 2 med. duck eggs
  • ½ cup cooked crab meat,
  • ½ cup minced pork, cook completely in a wok or open pan
  • ½ cup minced mushrooms (dried shitake or wood ear mushrooms work well).
  • 3-4 dozen prik chi fa chillies
  • 2 Tbsp  powdered peanuts
  • 1 Tbsp  khao koor (roasted sticky-rice powder)
  • 1 Tbsp  prik phom
  • 1 cup  flour
  • 1 tsp  prik phom
  • 1 tsp. black pepper
  • Rice flour
  • Maple syrup
  • Melon
  • Mango
  • Pineapple
  • Oil for deep frying
  • Ice water
  1. First toast 6 slices of bread. Cut off the crusts and cut the pieces of bread into four parts. Grind the crusts into dry crumbs and dry in the sun or on a very low oven setting.
  2. Make a paste of the ginger, garlic, chillies, peanuts and khao koor. Sauté, discarding most of the oil, and combine with the eggs.
  3. Divide this mixture in three, and combine each portion with one of the half cups of mushrooms, crab or pork, to form three topping pastes.
  4. Put about two teaspoons of paste on each of the toast pieces, and then take 2 dozen prik chi fah (a chillie about finger length and as thick as your finger), Cut off the tops
  5. of the chillies and discard the seeds. Put about two teaspoons of the paste mixture in each chillie.
  6. With a melon-baller prepare 16 balls of melon, 16 balls of mango, and 16 balls of fresh pineapple.
  7. Place a ball of fruit on each piece of toast and secure by piercing it through with a tooth-pick. Plug each of the chillies with a fruit-ball, and secure by piercing through the sides of the chillie and the fruit ball with another tooth pick.
  8. Prepare another batch of fruit balls, and wash 16 prik ki nu (birds eye chillies), and pat them dry.
  9. Mix the powdered peanuts, khao koor, prik phom, and a little rice flour (or cornstarch),to make a dusting powder.
  10. Dip each of the pieces of toast, each of the stuffed chillies, each of the fruit balls, and each of the birds eye chillies in maple syrup, and then dredge them in the dusting powder. Prepare a thin batter from the egg yolk ice water and flour.
  11. Add the  prik phom and black pepper. Dip the canapés in the batter a few at a time, and deep fry until crisp.
  12. Serve on a platter with the dipping sauces used for satay, and some uncooked fruit balls, and cucumber slices.