Crispy Filo Prawn and Spring Onion Tartlets
Delicate filo pastry cups layered into star shapes and filled with finely chopped prawns, spring onions, and mirin, topped with toasted coconut and fresh chilli. Quick-baking appetizers with Asian-inspired flavors, ideal for entertaining.
Ingredients
- 7 tbsp unsalted butter, melted
- 4 sheets ready-made filo pastry, dry
- 8 oz peeled and cooked shrimp, very finely chopped
- 4 whole green onions, very finely chopped
- 4 teaspoons light soy sauce
- 1 ½ tablespoons mirin
- white pepper, a good pinch(optional)
- ½ teaspoon grated palm sugar
- 1 ¾ oz unsweetened desiccated coconut, lightly toasted in dry frying pan
- 1 whole red chilli, deseeded and very finely chopped
Instructions
- 1
Heat oven and prepare muffin tin with 12 holes.
- 2
Toast coconut in a dry frying pan and set aside.
- 3
Combine finely chopped shrimp, green onions, soy sauce, mirin, white pepper, and palm sugar in a small bowl.
- 4
Brush each muffin hole with melted butter.
- 5
Take one filo sheet, brush entire surface with melted butter, cut into squares sized to fit muffin holes, and line one hole.
- 6
Place second filo sheet at an angle so corners point toward center of first sheet to form star pattern.
- 7
Repeat layering until all 12 tartlets are lined.
- 8
Divide prawn filling equally among tartlets.
- 9
Sprinkle each with toasted coconut and top with chopped chilli.
- 10
Bake on middle oven shelf for about 8 minutes or until filling is piping hot, up to 10 minutes depending on oven.
- 11
Cool for 5 minutes before transferring to wire rack to cool completely, or serve immediately on platter.
Tips
Work quickly with filo pastry as it dries out rapidly and becomes brittle; keep sheets covered until use.
Do not place tartlets on upper oven shelf to avoid pastry burning before filling heats through.
Prepare all components before beginning assembly to work efficiently with delicate filo.
Good to Know
Store cooled tartlets in airtight container for up to 2 days. Reheat gently in oven at low temperature before serving.
Prepare filo tartlet shells up to 4 hours ahead; store uncovered. Make prawn filling up to 8 hours ahead, refrigerated. Assemble and bake within 30 minutes of serving.
Serve warm or at room temperature on a platter. Pair with white wine or light Asian beverages.
Common Mistakes
Do not skip brushing each filo layer with butter to avoid dry, crumbly pastry.
Do not bake on high oven shelf to avoid pastry charring before filling reaches serving temperature.
Do not leave filo uncovered while working to avoid it drying and tearing.