merryb > wrote in
:

> On Jan 7, 5:06*pm, "I'm back on the laptop" >
> wrote:
>> Jim Elbrecht > wrote
>> innews:i57hg712pauiqqogcc2k2gqbai
> :
>>
>> > 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 :-)

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


I did some with the water chestnuts, and they were good.

I looked up jicama too.........

http://www.rawfoodtalk.com/showthrea...tralians-only-
substitute-for-jicama


Anyways, for the water chestnuts (and for a lot of other things) I use
Tupperwares Turbo Chef, who I have nicknamed "Oscar".

http://www.tupperware.com.au/wps/wcm...roductgallery/
productcollections/prepessentials/turbo+chef


Peter
Tasmania
Australia