Asian Prawn Tartlets

Write By: admin Created Date: 2014-06-24 Hits: 396 Comment: 0

Nutrition Facts
Each serving provides 766 kJ, 183 kcal, 18 g protein, 5 g fat (1 g saturated fat), 18 g carbohydrate (3 g sugars), 2 g fibre

Ingredients

  • 1 tablespoon sunflower oil
  • 1 teaspoon sesame oil
  • 3 sheets filo pastry 30 x 50 cm each, about 90 g in total
  • 1 clove garlic crushed
  • 3 spring onions thinly sliced
  • 1 tablespoon finely chopped fresh ginger
  • 1 carrot cut into fine julienne strips
  • 300 g peeled raw prawns
  • 75 g snow peas sliced diagonally
  • 1 small head bok choy about 85 g, sliced
  • 3⁄4 cup (65 g) bean sprouts
  • 1 tablespoon light soy sauce
  • sprigs of fresh coriander to serve

Preparation

  • Preheat the oven to 200°C.
  • Combine the sunflower and sesame oils.
  • Lay the filo pastry sheets out, one on top of the other.
  • Trim the stacked pastry to make a 30 x 40 cm rectangle (discard the excess pastry).
  • Cut it lengthwise into 3 and then across into 4, making 10 cm squares.
  • You will have 36 squares of filo.Place 1 filo square in each of the 12 hollows in a non-stick muffin tin.
  • Brush very lightly with a little of the oil mixture.
  • Place a further square of filo on top, arranging it so the corners are not directly on top of those beneath.
  • Brush with a little more oil, then place a third filo square on top, again with the corners offset.
  • Bake the pastry cases for 5-7 minutes, or until they are golden brown and crisp.Meanwhile, heat the remaining oil mixture in a wok or large frying pan.
  • Add the garlic, spring onions and ginger, and stir-fry over a moderate heat for about 30 seconds.
  • Add the carrot and stir-fry for 2 minutes, then add the prawns and stir-fry for a further 2 minutes, or until they turn pink.Add the snow peas, bok choy and bean sprouts.
  • Stir-fry over a high heat for 2-3 minutes, or until all the vegetables are just tender and the mixture is piping hot.
  • Sprinkle with the soy sauce and toss to mix.Spoon the prawn and vegetable mixture into the filo pastry cases and serve immediately, garnished with sprigs of coriander.

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