Filo pastry wrapped king prawns

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Filo pastry wrapped king prawns
Filo pastry wrapped king prawns
Filo pastry wrapped king prawns, done!
Servings:6 prawns each as a starter
Calories per serving:76
Ready in:20 minutes
Prep. time:15 minutes
Cook time:5 minutes
Recipe author:Chef
First published:12th April 2013
Filo pastry wrapped king prawns, ready to bake
Filo pastry wrapped king prawns, brushed
Filo pastry wrapped king prawns, mise en place

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.


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Mise en place

  • Preheat the oven to 240° C (475° F - gas 9)


  1. Prepare your chosen dip(s)
  2. 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.
  3. Brush both sides of the pastry with the garlic olive oil
  4. Lay a few strips or so of ginger over the prawn and wrap the filo pastry around the prawn
  5. If using tail-on tiger prawns, leave the tail exposed
  6. Continue until all prawns are wrapped
  7. 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

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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