1 Review

These are very good, and so cute with the tails sticking out. I did have a problem with the oven temperature, which I thought was too high when I read the recipe and it turned out, for me, that it WAS too high. What happened is that the bread was getting way too brown before the filling and shrimp were cooked. I lowered the temperature for the last 5 minutes. Also, next time I would double the filling amount as there was barely enough to scantily fill the tarts. We had these for lunch but I think they'd be wonderful as appetizers for a dinner party, Chinese New Year or not!! Thanks Bluemoon!

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Hey Jude March 12, 2006
Prawn and Crab Tarts