Thai Chicken Salad
250-300 grams poached chicken breast shredded (leftover roast chicken works well too)
1 long red chilli, thinly sliced
1 clove garlic, minced
½ small red onion, thinly sliced
1 cup fresh mint leaves
1 cup fresh coriander
¼ cup Asian style crispy fried onions *
juice of 1 lime
2-3 tbsp fish sauce
1-2 tsp grated palm sugar
½ tsp white pepper
375g Antoniou Thick Fillo pastry
olive oil spray
Make the chicken salad by combining all the ingredients in a bowl, toss well, cover with plastic wrap and place in the fridge.
Preheat your oven to 180 deg C and line a baking tray with baking paper.
To make the cones, take one sheet of fillo, lay it out on a clean bench with the shorter edge facing you, spray with olive oil and layer another sheet of fillo on top. Spray the second sheet and layer again with a third sheet. Do not spray the top sheet.
Cut the layered fillo sheets in half and fold each half diagonally to form a triangle, and then continue folding ensuring you keep a triangular shape. Cut the triangle in half again. You should end up with two cones.
To keep the cone shape, scrunch a little baking paper in a ball and place in each cone to allow it to hold its shape. Repeat for the remaining fillo sheets til you end up with sixteen.
Spray each cone with olive oil and cook in the oven for 13-15 mins until golden.
Allow to cool before removing the baking paper. Once cooled, fill each cone with the Thai chicken salad and serve immediately.
Crispy fried onions are sold ready at specialty Asian food stores.