Better Homes and Gardens (Australia) - - Easy Entertaining -

Prepa­ra­tion time 15 mins Cook­ing time 5 mins Makes 24

Ex­tra vir­gin olive oil cook­ing

spray, to grease

12 won­ton wrap­pers, cut in half on a slight di­ag­o­nal (avail­able from the chilled pasta sec­tion of the su­per­mar­ket or your lo­cal Asian gro­cer) 2 Tbsp sweet chilli sauce

12 small cooked prawns,

peeled, halved length­ways 150g tub av­o­cado dip Sesame seeds, to gar­nish Mi­cro herbs, to gar­nish

STEP 1 Pre­heat oven to 200ºc fan-forced (220°C con­ven­tional). Grease the holes of a 24-hole min­imuf­fin tin with cook­ing oil spray. STEP 2 Spray both sides of won­ton wrap­pers with a lit­tle oil, then ar­range in a sin­gle layer on pre­pared tray. Bake for 4-5 min­utes or un­til crisp and light golden. Set aside on the tray to cool com­pletely. STEP 3 Put sweet chilli sauce and prawns in a large bowl, then toss to coat. STEP 4 Spoon a lit­tle av­o­cado dip onto the cen­tre of each cooled won­ton and top each with a prawn. Gar­nish with sesame seeds and mi­cro herbs. Serve im­me­di­ately.

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