On Jan 7, 5:06*pm, "I'm back on the laptop" >
wrote:
> Jim Elbrecht > wrote :
>
> > merryb > wrote:
>
> >>I saw shrimp toast demonstrated on the Today show recently, and was
> >>surprised at the method of cooking! I thought it would be a sloppy
> >>mess, but actually looked pretty damn good!
>
> > I saw that, too. * *Tried it just as shown and wasn't all that
> > impressed. * *Luckily I ran out of 'toast' before I ran out of the
> > shrimp mixture. * * Made balls out of the rest, and bingo! * * That's
> > the way we'll do them next time.
>
> Yep, I've cooked up leftover prawn mix in various ways as well.
>
> What was wrong with the recipe?
> Do you have it to hand?
>
>
>
> > The jicama adds the perfect amount of crunch for my tastes, without
> > interfering with the shrimp flavor or overall texture.
>
> > Jim
>
> Jicama????? For the second batch I'm going to cook, I've added finely
> chopped water chestnuts for a bit of crunch. Chinese prawn toast--- water
> chestnuts, a match made in heaven :-)
>
> Peter
> Tasmania
> Australia

Yes, the guy on the Today show used jicama as he said he thought water
chestnuts were too much work!