PHYLLO CUP SALAD
Phyllo Cup Salad is a fun and innovative way of serving an appetizer or starter. While, one can choose any filling of their choice, I have used mung bean sprouts, enoki mushrooms, spring onion and carrots as a salad filling. And as the dressing have used homemade Peanut Sauce.
Ingredients
FOR THE CUPS:
- ½ box phyllo pastry or 5 sheets
- some oil for greasing
FOR THE SALAD:
- 1 cup mung sprouts moong sprouts
- ¼ cup chopped spring onion
- handful enoki mushrooms
- 1 medium carrot shredded
FOR THE PEANUT SAUCE:
- ¼ cup crunchy peanut butter
- 2 tbsp lime juice
- ½ tsp ginger paste
- ½ tsp garlic paste
- 1 tbsp soy sauce
- ¼ tsp salt
- 1 tbsp Sriracha sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup/honey
Instructions
BAKING THE PHYLLO PASTRY CUPS:
- Preheat the oven to 180°C.
- Grease a muffin tray lightly with some oil.
- Cut the phyllo pastry into squares (5 layers together) about 4"X4".
- Place each square into the muffin cups, and fold and adjust them so they fit well in each cup.
- Bake for 15 minutes or till the cups begin to turn light brown.
- Take the phyllo cups out of the muffin tray gently and let them cool on a wire rack.
PREPARATION OF THE PEANUT SAUCE:
- Mix all the ingredients in a bowl or jar. Adjust the taste according to your liking.
PREPARATION OF THE SALAD:
- Mix the bean sprouts, enoki mushrooms, spring onion and shredded carrot in a bowl.
FINAL PREPARATION:
- Very gently fill the cups with the salad. Be careful not to break the cups.
- Top it with the sauce and serve.
Notes
- I used ready made bean sprouts but you may use home sprouted beans. Steam them slightly or leave them raw.
- Add vegetables, meat, seafood of your choice to make the salad.
- I leave the sauce a bit thick so that the cups don't become soggy.
- Use ready made phyllo cups if you get them. Can use also ready made thin tart shells.