Chinese-Style Prawn Filo Tartlets
These tiny tarts are a doddle to make. They are best eaten fresh from the oven. This Chinese-style prawn filo tartlet recipe is featured in Season 4, Episode 5.
- For the pastry
- 1 x 270g packet ready-made filo pastry (6 sheets)
- large knob of unsalted butter, melted
- For the prawn filling
- 1 tbsp sesame oil, for frying
- ½ garlic clove, finely chopped
- 1½ spring onions, sliced
- 1in piece fresh root ginger, peeled and finely chopped
- ½ carrot, cut into small batons
- 150g (5½oz) raw peeled tiger prawns, cut in small pieces
- pinch Chinese five-spice powder
- 35g (1¼oz) mangetout, finely chopped
- 40g (1½oz) pak choi, thinly sliced
- 30g (1oz) beansprouts
- ½ tbsp light soy sauce
- handful fresh coriander leaves, to garnish
- Preheat the oven to 390.
- For the pastry, use a pizza cutter to cut the pastry into 24 x 5cm/2in squares. Brush one side of all the squares lightly with melted butter. Place one square on top of another at an angle, buttered-side-up, to make a star shape, then push into a hole of a mini muffin tray buttered-side down. Repeat until all the squares are used up.
- Bake for 6–8 minutes, or until golden-brown and crisp. Remove from tin and leave to cool on a wire rack.
- Meanwhile, for the prawn filling, heat the sesame oil in a large frying pan or wok. Add the garlic, spring onions and ginger, and mix. Add the carrot and stir-fry for 2 minutes. Add the prawns and stir-fry until they turn pink. Stir in the Chinese five-spice.
- Add the mangetout, pak choi and beansprouts and stir-fry for 2–3 minutes, or until all the vegetables are just tender. Stir in the soy sauce, then remove from the heat.
- To assemble the tarts, place the tartlets on the serving board and spoon the prawn filling into the pastry cases. Garnish with fresh coriander.