First prepare the filo shells. Brush one sheet of filo pastry with melted butter. Place another sheet on top and brush well with butter and cut out rounds approx. 4cm diameter. Then line the muffin tins with the pastry (two sheets thick as they have been cut out). Bake until golden brown – approx. 4 – 5 minutes. Remove all shells from the tin, cool and set aside and use within one week or freeze for one month.
To make the salad filling, mix together the shallots, prawns, noodles, soy, lime, fish sauce, sugar, sweet chilli sauce, fresh herbs (keep some coriander leaves aside for garnish), tomatoes, sesame seeds, lime zest and chillies.
To serve, divide the mixture between the filo tartlets. Garnish with remaining coriander leaves.
Note: If you have not had chance to make filo baskets there are small canapé tartlet cases available to buy that could be substituted.