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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.
- 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.