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.
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
Directions
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.
Tips/Techniques
Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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