Prawn & Cucumber Tarts

MAKES 6 PREPARATION & COOKING 45 MINUTES

6 sheets filo pastry 40g butter, melted 500g cooked medium

king prawns 2 baby cucumbers 2 tablespoons roasted

unsalted peanuts, chopped 1 tablespoon sesame seeds,

toasted 2 tablespoon micro herbs DRESSING 1 fresh long red chilli, seeded,

thinly sliced ¼ cup rice wine vinegar 2 tablespoons fish sauce 3 teaspoons caster sugar ½ teaspoon sesame oil 1 garlic clove, crushed

1. Preheat oven to 180°C. Lightly grease a 6-hole (¾-cup) Texas muffin pan.

2. Layer 3 sheets of pastry, brushing sheets with half the butter. Cover remaining sheets with baking paper, then a damp tea towel. Cut layered sheets in half lengthways, then cut each half into 3 pieces. Overlap 2 pieces of pastry and press gently into pan holes. Repeat with remaining pastry, butter and pan holes.

3. Bake pastry for 5 minutes or until golden brown. If pastry puffs up in the centre, press down gently with the back of a spoon while hot. Cool.

4. DRESSING. Stir all of the ingredients in a small bowl until sugar dissolves.

5. Shell and devein prawns, with tails intact. Cut prawns in half lengthways. Using a vegetable peeler, peel cucumbers lengthways into ribbons. Place prawns and cucumber in a medium bowl with half the dressing. Toss gently to combine.

6. Divide prawn mixture evenly into pastry cases. Sprinkle with peanuts, sesame seeds and micro herbs. Serve immediately with remaining dressing.