Prawn and Crab Tarts

READY IN: 40mins


  • 12
    cup vegetable oil
  • 24
    slices white bread (see Notes)
  • 170
    g crabmeat, drained
  • 1
    egg, separated
  • 1
    teaspoon cornflour
  • 2
    spring onions, finely chopped
  • 2
    teaspoons plum sauce
  • 24
    small uncooked prawns
  • extra plum sauce, to serve
  • fresh herb, to garnish
  • red pepper, strips to garnish


  • 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.