Prawn and Spring Onion Tartlets

Party food at its best, this is my copycat recipe from party food at M&S a while back.

Finger food is the way to go as it's easy to make and is easy for guests to eat.

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*Post updated December 2022

Great party food for Christmas, New Year or of course Thanksgiving. You can leave out the chilli altogether if you really must, but I say even if you only add a teeny weeny bit the slight heat you get is delicious.

Instead, you could top them with very finely chopped peanuts but you'd still need the coconut layer over the tops or the prawn mixture would dry out.

As mentioned, these were inspired by the frozen ones in the party food section of good old Marks and Spencer's a while back.

This is my 'copycat recipe' in which I added spring onion to the filling which adds a bit of texture to the finely chopped prawns.

Top Tips!

• Get a piece of greaseproof paper or foil and make a template so you know how big to cut your pastry. You want it big enough to fill the muffin hole plus a 1 cm (half an inch) overlap.

• I've discovered they're delicious hot or cold!

Equipment

12-hole tart tin

pastry brush

Ingredients

• 100g unsalted butter - melted

• 4-6 sheets of ready-made filo pastry - I used the brand Jus Rol

• 220g peeled and cooked prawns (shrimp) - very finely chopped

• 4 spring onions (scallions) - very finely chopped

• 4 teaspoons light soy sauce

• 1 and a half tablespoons Mirin (Japanese sweet rice wine) available in any good supermarket

• a good pinch of white pepper

• ½ a teaspoon of grated palm sugar - or you could use caster sugar

For the topping

50g  unsweetened desiccated coconut - lightly toasted in a dry frying pan

1 x red chilli pepper - deseeded and very finely chopped

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

party food ideas, party food M&S, finger food, prawn tartlets, shrimp tart recipe,

Christmas, New Year, Entertaining,

English

Yield: 12

Author: Jan Bennett

Party Food - Prawn and Spring Onion Tartlets

Filo pastry prawn (shrimp) tartlets - finger food at its best!

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 100g unsalted butter - melted
• 4-6 sheets of ready-made filo pastry - I used the brand Jus Rol
• 220g peeled and cooked prawns - very finely chopped
• 4 spring onions (scallions) - very finely chopped
• 4 teaspoons light soy sauce
• 1 and a half tablespoons Mirin (Japanese sweet rice wine) available in any good supermarket.
• a good pinch of white pepper
• ½ a teaspoon of grated palm sugar - you could use caster sugar.

For the topping

• 50g unsweetened desiccated coconut - lightly toasted in a dry frying pan
• 1 x red chilli - deseeded and very finely chopped

Instructions

Preheat your oven to 160°C/320°F or Gas 3

1. In a small bowl mix together the finely chopped prawns, spring onions, soy sauce, mirin, pepper and palm sugar.
2. Get your oven heated and muffin tin ready, coconut toasted, and butter melted because filo pastry dries out surprisingly quickly causing it to break.
3. Brush each 12 holes of your muffin tin with a little melted butter.
4. Take one sheet of filo pastry out at a time and brush the whole sheet with melted butter.
5. Cut into squares (the size of the template you made earlier) and line a hole in your muffin tin with one sheet.
6. Now add another sheet placed in at an angle so you get the corners in the middle of the first one to look like a star pattern. Repeat till you've made all twelve.
7. Add the prawn filling dividing equally between the tartlets. Sprinkle each one with a light layer of coconut then top with the chilli.
8. Put onto the middle shelf of your preheated oven and bake for about 8 minutes or until the filling is piping hot - it may take 10 minutes as ovens do differ.
9. If you have the oven any higher the pastry will burn before the filling gets cooked.
10. Once they are done, leave to cool for 5 minutes before carefully transferring to a wire rack to cool completely, or onto a serving platter if you plan to eat them straight away.

Notes

Get a piece of greaseproof paper or foil and make a template so you know how big to cut your pastry. You want it big enough to fill the muffin hole plus 1 cm (half an inch) overlap.

Did you make this recipe?

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