PRAWN AND CRAB TARTS
Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens.
Provided by bluemoon downunder
Categories Crab
Time 40m
Yield 24 prawn and crab tarts
Number Of Ingredients 11
Steps:
- Grease the recesses of 2 12-hole mini muffin pans (11/2 tablespoon capacity).
- Using a 6.5cm round cutter (slightly larger than 21/2 inches), cut a round from each slice of bread; gently press the bread rounds into the recesses of the mini muffin pans.
- Combine the crab meat, egg yolk, cornflour, spring onions and plum sauce in a bowl; whisk the egg white in a small bowl until foamy; add it to the crab mixture and mix well.
- Peel and de-vein the prawns, leaving the tails intact. Place 1 prawn in each bread case, leaving the tail overhanging the edge of the basket; divide the crab mixture between the bread cases, curling the prawn tails around the edge of the cases.
- Cook the tarts in a very hot oven (240°C, 475°F) for 10 minutes or until the prawns are cooked and the bread is golden brown.
- Garnish the tarts with herbs and the red pepper strips, and serve them with extra plum sauce.
- Notes: You can replace the bread with shortcrust pastry. Line the greased muffin pans with pastry rounds and cook without the filling, in a moderate oven (190°C, 375°F) for 10 minutes or until just coloured. Remove and cool before adding the prawn and the crab mixture. If you want to make your own Plum Sauce, I recommend Rita L's Asian Plum Sauce Recipe #99500.
Nutrition Facts : Calories 120.9, Fat 5.7, SaturatedFat 0.8, Cholesterol 17, Sodium 221.3, Carbohydrate 13.1, Fiber 0.6, Sugar 1.1, Protein 4.2
SPICY CRAB AND PRAWN FRITTERS WITH CHILLI LIME DIPPING SAUCE
This is from The Australian Women's Weekly Best Food collection. This is a good recipe for a finger food type party or get together.
Provided by Terese
Categories Crab
Time 30m
Yield 30 fritters
Number Of Ingredients 16
Steps:
- Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
- Using hands, shape level tablespoons of mixture into fritter shapes.
- Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
- Serve fritters with chili lime dipping sauce.
Nutrition Facts : Calories 37.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 38.3, Sodium 251.4, Carbohydrate 0.8, Sugar 0.3, Protein 5.3
CRAB, LIME & CHILLI TOASTS
A simple, stylish canapé that takes just minutes to prepare
Provided by Jennifer Joyce
Categories Canapes, Dinner
Time 15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium
SWEET CHILLI PRAWN CAKES
These prawn cakes are a great appetizer or small finger food to serve with drinks. They can be made in huge batches, all shaped and kept in the freezer. And when you need them (which will be often), just take them out and shallow fry. It is ready to be served. Great for unexpected guest.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
- With wet hands, shape the mixture into small cakes.
- Heat enough oil in a frying pan over medium heat to shallow fry.
- Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
- Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
- Serve with the extra sweet chili sauce.
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4/5 (5)Category Leek RecipesCuisine British RecipesCalories 719 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.
- Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink. Remove from the heat and stir in the crab and some seasoning.
- Remove the paper and beans from the pastry cases. Spoon in the crab mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.
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