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Filo pastry wrapped king prawns
From Cookipedia
A tasty starter, luxury snack or nibble that works equally well with king prawns, tiger prawns or even crayfish, though I would be inclined to put 2 crayfish in each wrap as they are smaller.
Ingredients
- A few sheets of frozen filo pastry, defrosted
- * You won't need anythng like the whole packet, so remove a few sheets and freeze the rest
- 1 x 200g pack of cooked king prawns or tail-on tiger prawns
- 4 tablespoons garlic olive oil
Heat a clove of crushed garlic in a few tablespoons of olive oil to make your own garlic olive oil - 2.5 cm (1") knob of fresh ginger, peeled and julienned or bottled pickled ginger strips
- A selection of your favourite dips
Mise en place
- Preheat the oven to 240° C (475° F - gas 9)
Method
- Prepare your chosen dip(s)
- Lay a sheet of filo pastry out and cut into 2.5 cm strips, lengthways. Keep the rest of the pastry sheets under a moist tea towel at all times or they will dry out.
- Brush both sides of the pastry with the garlic olive oil
- Lay a few strips or so of ginger over the prawn and wrap the filo pastry around the prawn
- If using tail-on tiger prawns, leave the tail exposed
- Continue until all prawns are wrapped
- Bake in the top of the oven for about 4 minutes or until the pastry is golden brown
Serving suggestions
Serve immediately with the dips of your choice
