Preparation time: 20 minutes
Cooking time: 10 minutes
For the filo tart shells
4 sheets Filo pastry
2-3 tbsp melted butter
Plus 1 x 12 Canapé sized muffin tin
For the filling
2 shallots, peeled and finely chopped
50g cooked rice noodles, chopped
1 tbsp light soy sauce
1 tbsp lime juice
1 tbsp Asian fish sauce
½ tsp sugar
1 tbsp sweet chilli sauce
1 tbsp coriander leaves, roughly chopped
1 tbsp mint leaves, chopped
2 tomatoes, seeded and diced
1 tsp sesame seeds
2 tsp lime zest, grated
2 red chillies, deseeded and very finely chopped
Preheat oven to 180°c/350°f/Gas 4.
Prepare the filo shells. Brush one sheet of filo pastry with melted butter. Place another sheet on top and brush well with butter and cut out rounds approx. 4cm diameter. Then line the muffin tins with the pastry (two sheets thick as they have been cut out). Bake until golden brown – approx. 4 – 5 minutes. Remove all shells from the tin, cool and set aside and use within one week or freeze for one month.
To make the salad filling, mix together the shallots, prawns, noodles, soy, lime, fish sauce, sugar, sweet chilli sauce, fresh herbs (keep some coriander leaves aside for garnish), tomatoes, sesame seeds, lime zest and chillies.
To serve, divide the mixture between the filo tartlets. Garnish with remaining coriander leaves.