Prawn, avocado and sweet chilli tarts

  • 30 mins cooking
  • Makes 30 Item
  • Print


Prawn, avocado and sweet chilli tarts
  • 1 teaspoon olive oil
  • 1/2 teaspoon sesame oil
  • 500 gram uncooked large king prawns (shrimp), shelled, deveined,chopped finely
  • 1 small_piece (200g) avocado, chopped finely
  • 2 medium_piece (300g) tomatoes, seeded, chopped finely
  • 2 tablespoon sweet chilli sauce
  • 2 teaspoon fish sauce
  • 2 tablespoon fresh coriander (cilantro), finely chopped
  • 1 tablespoon lime juice
  • 30 fillo or shortcrust pastry cases
  • 30 fresh coriander (cilantro) leaves, extra


Prawn, avocado and sweet chilli tarts
  • 1
    Heat oils in medium frying pan, cook prawns, stirring, over medium heat until changed in colour. Transfer prawns to medium bowl, cool.
  • 2
    Add avocado, tomato, sauces, chopped coriander and juice to prawns, mix gently. Season to taste.
  • 3
    Divide prawn mixture into pastry cases, top with extra coriander leaves.

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