Small can prawns or shrimps
2-4 tablespoons mayonnaise
Seasoning
Rind of 1 lemon
2 teaspoons lemon juice
1 egg white, stiffly beaten
18 small rounds of bread fried in butter
Pinch paprika pepper
Lemon and parsley to garnish
Method: Combine prawns, mayonnaise, seasoning, finely grated lemon rind and lemon juice. Fold in egg white. Pile onto the fried bread, sprinkle with paprika pepper and grill until puffed and golden. Serve hot. The croutons can be made the previous day.
Source: contributed by Mrs. G. Edwards, Murray Bridge in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.13.
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