On Sep 1, 3:40*am, ChattyCathy > wrote:
> On Tue, 31 Aug 2010 14:48:26 -0400, brooklyn1 wrote:
> > ChattyCathy wrote:
>
> >>Well, thank you.
>
> > I can't fathom you eating any toast other than shrimp.
>
> >http://allrecipes.com//Recipe/daddys...st/Detail.aspx
>
> Sounds pretty darn good to me Sheldon. Of course getting Jack to allow
> the celery is gonna be another issue. And he saw 'water' in the
> ingredients too - <quote> Water is that stuff you use for washing dishes,
> is shouldn't be added to the food.</quote>
>
> Ta muchly anyhoo, I like celery <g>.
>
> Of course ya know this means I now owe you a SPAM recipe... but I'll have
> get back to you on that one hehe ;-)
>
> --
> Cheers
> Chatty Cathy

I make a version that uses the minced topping like in that recipe, but
takes it a step further. Butterfly whole peeled prawns, leave tail on
as a handle (large enough to cover a half slice of bread, minus the
crusts). Put a butterfly prawn on each piece of bread using the
topping to stick it in place. The cut for butterflying the prawn
should be up the *belly* side of the prawn, spread open, this is the
side that goes downside on the bread so that the tail is sticking up a
little. Roll in sesame seeds, quick dip in eggwash first helps. Deep
fry until golden and crispy on the outside. Serve with a yummy dipping
sauce.

JB