Zucchini Miang Kham Toasts

Ingredients

For 2 servings

• 4 slice bread
• 1 piece zucchini, thinly sliced
• 3 g fresh coriander, chopped
• 3 g ground cumin
• 1 g ground cinnamon
• 12 g brown sugar
• 1 piece garlic clove, minced
• 35 g peanuts, roasted and chopped
• 38 g dried shrimp, chopped
• 50 g tamarind concentrate
• 30 g fish sauce
• 12 g palm sugar
• 1 piece small chilli, minced
• Oil, for frying
• Salt, to taste

Method

1. 1

   Squeeze excess water from the zucchini, then toss with the cumin, cinnamon, garlic and a pinch of salt.

2. 2

   Fry the zucchini in oil until browned and crisp; drain.

3. 3

   Simmer the tamarind, fish sauce, palm sugar and chilli until thick and glossy.

4. 4

   Layer the zucchini, peanuts and dried shrimp on a slice of bread, drizzle with the glaze, fold over and press the edges.

5. 5

   Fry the filled bread until golden and crisp, then slice and serve.