Recipe by I'mPat
A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites.
Top Review by **Jubes**
A 5 star recipe Pat - made to celebrate Australia Day as a finger food and enjoyed by all. I substituted some small gluten-free tartlet shells for the regular version. The size of the pastry shell recommended in the recipe would be close to a tart shell made in a minim-muffin pan. I used a good quality store bought aoili that I then added lime juice and zest. I bought Aussie prawns since it is Australia Day ...but they were larger than called for in the recipe- so used two prawns per tart. Sprinkled over gound sea-salt , pepper and extra lime juice to serve. A very pretty presentation that is a perfect party finger food and delicious served with a glass of bubbly. Photo to be posted soon.
- 48 g pastry shells (packet Coles cocktail tarts specified)
- 36 shrimp (small. peeled, tails removed )
- chili flakes (dried optional)
Lime Aioli Seafood Dipping Sauce
- 1⁄4 cup mayonnaise (whole egg)
- 1⁄2 lime (juice and grated zest of)
Directions See How It's Made
- Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.
- Arrange tart chells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.
- Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.