- 1 tablespoon sunflower oil
- 1 teaspoon toasted sesame oil
- 3 sheets filo pastry, 30×50cm each
- 1 clove garlic, crushed
- 3 spring onions, sliced
- 1 tablespoon finely chopped fresh root ginger
- 1 carrot, cut into fine strips
- 300 g peeled raw tiger prawns
- 75 g snow peas. sliced diagonally
- 85 g pak choy, sliced
- 65 g (3/4 cup) bean sprouts
- 1 tablespoon light soy sauce
- Sprigs of fresh coriander, to garnish
Preparation:30min › Cook:15min › Ready in:45min
- Use a 12 cup non-stick muffin pan. Preheat oven to 200°C. Combine the sunflower and sesame oils. Lay the filo pastry sheets out, one on top of the other. Trim the stacked pastry to 30×40cm. Cut stack lengthwise into 3 and then across into 4, making 10 cm squares. You will have 36 squares of filo.
- Place a filo square in each hole in the muffin pan. Brush very lightly with the oil mixture. Place another filo square on top, putting it at an angle to the first one. Brush with oil; place a third filo square on top, again with the corners offset. Bake pastry cases for 5–7 minutes or until golden brown and crisp.
- Meanwhile, heat the remaining oil mixture in a wok or a large frying pan. Add the garlic, spring onions and ginger and stir-fry over moderate heat for 30 seconds. Add carrot; stir-fry for 2 minutes. Add the prawns; stir-fry for 2 minutes or until they turn pink.
- Add snow peas with the pak choy and bean sprouts. Stir-fry over high heat for 2–3 minutes or until vegetables are just tender and the mixture is piping hot. Sprinkle with the soy sauce and toss to mix.
- Spoon the prawn and vegetable mixture into the pastry cases and serve immediately, garnished with sprigs of coriander.
Try this, too…
*For vegetarians, replace the prawns with 300 g cubed, chilled tofu. Add at the end of step 3; stir-fry for 2–3 minutes.
*Replace the pak choy with other leafy greens such as shredded Chinese leaves or baby spinach.
Used different ingredients. I used prawns instead of shrimp, i couldn't taste the difference - 05 Sep 2008