CHILLI SAND CRAB + PRAWN TARTS
Ingredients
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375g pack ready-rolled shortcrust pastry, at room temperature
25g butter
Bunch of spring onions, trimmed and finely sliced
1 large red chilli, deseeded and finely chopped
250g raw, peeled medium prawns
170g raw Henderson Seafoods raw crab meat
200ml single cream
3 large free-range egg yolks
Bunch of fresh coriander, chopped
Grated zest of 1 lime
Method
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Preheat the oven to 160°C. Cut the pastry into 4 squares and use to line 4 x 10cm round x 2cm deep fluted quiche tart tins. Trim the excess pastry and prick the bases with a fork. Line each with baking paper and fill with baking beans or rice. Bake for 15 minutes.
Meanwhile, melt the butter in a frying pan and gently cook the spring onions and chilli for 2-3 minutes. Add the prawns and cook for 2 minutes, until pink adding the Henderson Seafoods sand crab til cooked through and add some seasoning.
Mix together the cream, egg yolks, coriander and lime zest in a jug.
Remove the paper and beans from the pastry cases. Spoon in the sand crab and prawn mixture, then pour in the egg mixture. Bake for a further 15 minutes, until set but still with a slight wobble. Stand for 10 minutes before serving.
