Pork Toast Triangles

¼ pound of large shrimp, peeled and deveined

1 tablespoon dried shrimp

1 tablespoon chopped cilantro

2 cloves garlic, peeled

1 pound ground pork (the leaner the better)

1 egg

1 tablespoon fish sauce

6 slices day-old bread, crusts trimmed off

Vegetable oil for frying

1. Fill a medium-sized saucepan with water and bring it to a boil. Reduce the heat, add the shrimp, and simmer until the shrimp are opaque. Drain the shrimp and let cool to room temperature. Coarsely chop and set aside.
2. Place the dried shrimp, cilantro, and the garlic in a food processor and blend until a smooth paste is formed. Add the reserved shrimp and ground pork; process again. Add the egg and fish sauce and process once more.
3. Spread the mixture evenly over each slice of bread. Cut the bread into 4 equal slices, either from corner to corner forming triangles or from top to bottom forming squares.
4. Add approximately ½ inch of vegetable oil to a large skillet. Bring the oil to approximately 375 degrees over medium-high heat. Place 4 to 5 toasts in the oil, filling side down. Make sure that the toasts are not crowded in the oil or they will not brown evenly. After the filling side is nicely browned, use a slotted spoon or metal strainer to flip the toasts. Watch the toasts carefully, as the bottoms will brown quickly. Remove the toasts to a stack of paper towels to drain. Carefully pat the tops of the toasts with paper towels to remove any oil.
5. Serve the toasts with sweet-and-sour or plum sauce.