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Absolutely Rachel       01/10/06 07:17 AM Edit Reply Quote cailin Reged: 08/12/04 Posts: 3563 Loc: Dublin, Ireland Over here we call them all prawns, we don't call anything shrimp. I know the difference between prawns (little ones could be under an inch long) and tiger prawns (bigger, fatter, juicier from about 2.5" long) and then we have the ENORMOUS ones like 6" long that we call "Dublin Bay prawns" which is more like a baby lobster than a prawn. Shellfish 101 is an easier course here! The recipe says raw tiger prawns but I had precooked frozen prawns which I defrosted and use but they still worked and it tasted great. The key to this is having the fresh ginger, chilis and coriander (cilantro- I must edit the recipe to indicate this), they are what gives the real taste. Any prawn/shrimp type will work IMO. Enjoy -------------------- S. Print     Remind Me     Notify Moderator

Entire thread Prawn and ginger cakes with crunchy salad cailin 01/09/06 11:57 AM I take it you could use shrimp.... poochibelly 01/10/06 06:11 AM Absolutely Rachel cailin 01/10/06 07:17 AM Oh wow... atomic rose 01/09/06 02:39 PM Re: Oh wow... cailin 01/10/06 02:36 AM

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