Name: Prawn, avocado and sweet chilli tarts
Cook time: 30 min
Total time: 30 min
Ingredients: 1 teaspoon olive oil; 1/2 teaspoon sesame oil; 500 gram uncooked large king prawns (shrimp), shelled, deveined,chopped finely; 1 small_piece (200g) avocado, chopped finely; 2 medium_piece (300g) tomatoes, seeded, chopped finely; 2 tablespoon sweet chilli sauce; 2 teaspoon fish sauce; 2 tablespoon fresh coriander (cilantro), finely chopped; 1 tablespoon lime juice; 30 fillo or shortcrust pastry cases; 30 fresh coriander (cilantro) leaves, extra

Ingredients

1 teaspoon olive oil

1/2 teaspoon sesame oil

500 gram uncooked large king prawns (shrimp), shelled, deveined,chopped finely

1 small_piece (200g) avocado, chopped finely

2 medium_piece (300g) tomatoes, seeded, chopped finely

2 tablespoon sweet chilli sauce

2 teaspoon fish sauce

2 tablespoon fresh coriander (cilantro), finely chopped

1 tablespoon lime juice

30 fillo or shortcrust pastry cases

30 fresh coriander (cilantro) leaves, extra

Method

1.Heat oils in medium frying pan, cook prawns, stirring, over medium heat until changed in colour. Transfer prawns to medium bowl, cool.

2.Add avocado, tomato, sauces, chopped coriander and juice to prawns, mix gently. Season to taste.

3.Divide prawn mixture into pastry cases, top with extra coriander leaves.

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Ingredients

Method

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