Filo Tartlets with Garlic Prawns

Having soo much fun with the filo tartlets last couple gatherings, i thought i test out another recipe for the upcoming house gathering, and let my guest be my guinea pigs. 

They just reflect the day, spring day full of colour with the chopped mangetout and carrots then you get that garlicky chilli kick - delightful!

Ingredients:

Filo Tartlets:
75g Filo pastry
2Tbspn Sunflower Oil

Garlic Prawns

1Tbspn Sunflower oil

2-3 garlic cloves, crushed

1 fresh red chilli, seeded and chopped

350g/12 oz peeled, cooked prawns

1tspn Oyster sauce

handful of mangetout, finely chopped

1/4 carrot, finely chopped

salt and ground black pepper

Method:

1) Preheat oven to 180C. Brush one sheet of filo pastry with sunflower oil.
2)With a sharp knife cut into 5cm x 5cm squares. Butter the 12-cup cake tin and line each one with 3 buttered filo pastry squares placed at slightly different angles. Repeat until all filo pastry has been used.
3)Bake to a deep golden brown for 6-8mins. Carefully remove tartlets from the caketin and leave it cool on a wire rack.
4) To make the filling, pour sunflower oil in a large frying pan, fry the garlic, chili and prawns for 1-2 minutes to warm through. 
5) Stir in the mangetout & carrots for further 2mins Add in the oyster sauce then season to taste with salt and pepper.

6) Spoon the prawn filling into the tartlets and serve at once.

Happy Cooking!

Nibbles of the day - tada!