Filo crab tartlets
Serves: 12
Ingredients
- 3 sheets filo pastry
- 50g butter, melted
- 120g white crab meat
- ½ large mango, peeled and finely diced
- 2 red chillis, chopped small
- 2 tbsp fresh coriander, chopped finely
- 1½ tsp fish sauce
- 1½ tsp chinese rice vinegar
- 3 tbsp freshly squeezed lime juice
Method
- Brush each filo pastry sheet generously with melted butter and cut into 12 squares with a sharp knife.
- Using small muffin tins, line each hole with three filo squares layered on top of each other and cook at 200C/Gas6 for 6-8 mins.
- Allow to cool.
- Mix all the prepared ingredients in a bowl thoroughly and divide between the pastry cases.
- Serve immediately.
