Invited to an hors d'oeuvres party at a friend's home, choosing to bring this recipe was sure to be pleasantly spicy variation to the array of fancy nibbles.
This has a delicious main flavour of sweet chilli sauce, with a touch of refreshing cilantro to help soothe the tang. We had no sweet chilli sauce available, so I made some fresh. It carmelised and failed miserably, so I tried again with the help of my Mother, and consequently it came out beautifully. She has such incredible talent, the way she can turn things around!
I assembled these tartlets upon arriving at my host's home otherwise the sauce would have soaked the phyllo tartlets. And that wouldn't have been very good.
If you are using frozen cooked shrimp, as I did, defrost in a colander. When defrosted, squeeze out water with your hands and pat dry with paper towels.
You'd want to make the filling a day in advance, covering it and leaving it in the refrigerator. Then fill the tartlets up to 45 minutes before serving.
FILO TARTLETS WITH SPICY SHRIMP
Makes 20
Ingredients
2 t sesame seeds
1/4 lb medium shrimp, cooked and peeled
1/4 cup cilantro leaves, chopped
5 T Thai sweet chilli sauce
20 phyllo tartlets *
*I admit I purchased them from the store. Extremely handy and there's a library of fillings to choose from for them!
Method
Toast seeds in a dry pan over low heat until golden brown, 3 minutes.
Combine shrimp, cilantro, and chilli sauce.
Spoon into tartlets and garnish with toasted seeds.
So simple.
Enjoy!
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