PRAWN & CUCUMBER TARTS

MAKES 6 PREP + COOK 45 MINS

6 sheets filo pastry

40g butter, melted

500g cooked medium king prawns

2 baby cucumbers (qukes)

2 tbsp roasted unsalted peanuts, chopped

1 tbsp sesame seeds, toasted

2 tbsp micro herbs

DRESSING

1 fresh long red chilli, seeded, thinly sliced ¼ cup rice wine vinegar 2 tbsp fish sauce 3 tsp caster sugar ½ tsp sesame oil 1 clove garlic, 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 5 mins 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.