Name: Prawn, avocado and sweet chilli tarts
Cook time: 30 min
Total time: 30 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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