KS> hello i'm me new easy recipe try     i'm thought people  and you like
 KS> might  maybe      butterfly prawns  1 1/2 lb prawns green king
 KS> 1 1/2 teaspoon corn flour   3 egg yolks    salt ,pepper   
 KS> 2  rasher bacon      shell the prawns  leaving the tail intact   
Looks like a nice one. I don't know what I have right handy that
is as attractive. Let me look.
NUA SAWAN (Thai Beef Jerky)
http://sashimi.wwa.com/~yingthai/recipes/nuasawan.txt
2 1/2 lb top sirloin or top round roast
3     Tb coriander seeds
1     Tb cumin seeds
1 1/2 Tb sugar
4     Tb Thai light soy sauce
1 1/2 c oil
DIRECTIONS
Slice beef across the grain 2"X 3" in size and 1/4" thick.
Drt-cook coriander and cumin in a fry pan over low heat until
fragrant, cool, and grind coarsely in a mortar or a spice
grinder. Combine beef and the rest of the ingredients and
marinate 1 hr. Place beef pieces on a cake rack sprayed with
nonstic spray and put the rack in a foil lined cookie sheet
large enough to catch any liquid dripping from the beef.
Place the cookie sheet in a lowest setting oven until the
beef pieces are dry to the touch and no liquid seeps out
when pressed (between 6-12 hr depending on the oven). Over
medium-low heat, heat the oil in a flat-bottomed fry pan
and drop the beef in 5-6 pieces at a time. Fry until crispy
on the outside and around the edges. Drain on a cake rack
over paper towels. Keeps up to 1 week in an airtight
container at room temperature. Serve alone or with cooked
sticky rice.
NOTE: Tenderize beef lightly with a mallet if using other
cuts of beef. Be sure to drain the oil well. Any excess may
become rancid. Cool completely before storing.
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