Kanom Paeng Na Moo (Pork Toast)

Ingredients
6 slices of bread

½ cup cooked crab meat

½ cup cooked pork meat, chopped

½ cup mushrooms, raw, finely chopped

Toast bread, cut off the crusts and cut the pieces of bread into four. If the crusts aren't quite dry, pop them in the oven or a dry skillet, and warm them until dry, then in a mortar and pestle or food processor, convert them into bread crumbs.
Prepare half a cup each of cooked crab meat, cooked, chopped pork, and raw, finely chopped mushrooms.

Prepare a paste consisting of:
3 tablespoons fresh grated ginger

3 tablespoons chopped garlic

3 tabelspoons prik phom(ground red chilis)

3 tablespoons crushed toasted peanuts

3 tablespoons khao koor (ground toasted rice)

Sauté the ginger and garlic, discarding most of the oil, and combine the ingredients, adding two medium sized duck eggs to the mixture (or three smallish hen's eggs).
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.

Directions
1. Put about two teaspoons of paste on each of the toast pieces, and then take 2 dozen prik chi fa (a chili about finger length and as thick as your finger, that is the Thai equivalent of a jalapeño - you can use jalapenos instead if you wish), Cut off the tops of the chilis and discard the seeds. Put about two teaspoons of the paste mixture in each chili.

2. With a melon-baller prepare 16 balls of melon, 16 balls of mango, and 16 balls of fresh pineapple. [if you are using jalapeños, slice the fruit and use a sharp knife to cut plugs for the tops of the chilis). Place a ball of fruit on each piece of toast and secure by piercing it through with a tooth-pick. Plu each of the chilis with a fruit ball, and secure by piercing through the sides of the chili and the fruit ball with another tooth pick. Prepare another batch of fruit balls, and wash 16 prik ki nu (birdseye chilis), and pat them dry.

3. Mix two tablespoons of powdered peanuts, one tablespoon of khao koor, one tablespoon of prik phom, and a little rice flour (or cornstarch), to make a dusting powder. Dip each of the pieces of toast, each of the stuffed chilies, each of the fruit balls, and each of the birdseye chilis in maple syrup, and then dredge them in the dusting powder.

4. Prepare a batter by beating an egg yolk, and adding about a cup of ice cold water to it, then add a cup of sifted plain [all-purpose] flour, and mix to a thin batter. Add a teaspoon of prik phom and a teaspoon of freshly groung prik Thai (black pepper). Dip the canopes in the batter a few at a time, and deep fry until crisp.

Serve on a platter with the dipping sauces used for satay, and some uncooked fruit balls, and cucumber slices.