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{{#seo:
|title=Filo pastry wrapped king prawns a starter recipe
|titlemode=replace
|keywords=#filopastrywrappedkingprawns #prawns #filopastry #starter #garlicoliveoil #kingprawns #brush #crayfish #dip #teatowel #julienned
|hashtagrev=032020
|description=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
}}
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A tasty [[Starter|starter]], luxury [[:Category:Snacks and light bites|snack or nibble]] that works equally well with [[King prawns|king prawns]], tiger [[Prawns|prawns]] or even [[Crayfish|crayfish]], though I would be inclined to put 2 crayfish in each wrap as they are smaller.
{{recipesummary
{{recipesummary
|Servings = 6 [[Prawns|prawns]] each as a [[Starter|starter]]
|TotalCalories = 456
|PortionCalories = 76
|DatePublished=12th April 2013
|Author=Chef
|Servings = 6 [[Prawns|prawns]] each as a [[Starter|starter]]
  |Difficulty = 1
  |Difficulty = 1
  |ImageComment = Filo pastry wrapped king prawns, done!
  |ImageComment = Filo pastry wrapped king prawns, done!
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 5 minutes
  |CookTime = 5 minutes
  |Image = [[Image:Filo pastry wrapped king prawns done.jpg|300px|alt=Electus]]
  |Image = [[Image:Filo pastry wrapped king prawns done.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Filo pastry wrapped king prawns few ready.jpg|thumb|200px|right|Filo pastry wrapped king prawns, ready to bake]]
</table>
[[Image:Filo pastry wrapped king prawns brushed.jpg|thumb|200px|right|Filo pastry wrapped king prawns, brushed]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Filo pastry wrapped king prawns mise en place.jpg|thumb|200px|right|Filo pastry wrapped king prawns, mise en place]]
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A tasty [[Starter|starter]], luxury [[:Category:Snacks and light bites|snack or nibble]] that works equally well with [[King prawns|king prawns]], tiger [[Prawns|prawns]] or even [[Crayfish|crayfish]], though I would be inclined to put 2 crayfish in each wrap as they are smaller.
<span class="review">
===Ingredients===
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Not pretty!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">Mine never look pretty, but they are pretty tasty</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
 
{{RecipeIngredients
{{RecipeIngredients
| A few sheets of frozen [[Filo pastry|filo pastry]], [[defrosted]]
| A few sheets of frozen [[Filo pastry|filo pastry]]
|* You won't need anythng like the whole packet, so remove a few sheets and freeze the rest
|* You won't need anything like the whole packet, so remove a few sheets and freeze the rest
| 1 x 200g pack of cooked [[King prawns|king prawns]] or tail-on tiger [[Prawns|prawns]]
| 1 x 200g pack of cooked [[King prawns|king prawns]] or tail-on tiger [[Prawns|prawns]]
| 4 tablespoons [[Garlic olive oil|garlic olive oil]]<br />''Heat a clove of [[crushed garlic]] in a few tablespoons of olive oil to make your own garlic olive oil''
| 4 tablespoons [[Garlic olive oil|garlic olive oil]]<br />''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|fresh ginger]], peeled and [[Julienned|julienned]] or [[bottled pickled ginger strips]]
| 2.5 cm (1") knob of [[Fresh ginger|fresh ginger]], peeled and [[Julienned|julienned]] or [[bottled pickled ginger strips]]
| A selection of [[:Category:Dips and sauces|your favourite dips ]]
}}
}}


===[[Mise en place]]===
===[[Mise en place]]===
* Preheat the oven to 240° C (475° F - gas 9)
* Preheat the oven to 240° C (475° F - gas 9)
<gallery widths=250px heights=250px perrow=5>
Image:Filo pastry wrapped king prawns few ready.jpg|Filo pastry wrapped king prawns, ready to bake
Image:Filo pastry wrapped king prawns brushed.jpg|Filo pastry wrapped king prawns, brushed
Image:Filo pastry wrapped king prawns mise en place.jpg|Filo pastry wrapped king prawns, mise en place
</gallery>
===Method===
===Method===


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* [[Philadelphia smoked salmon party crackers]]
* [[Philadelphia smoked salmon party crackers]]
{{Template:PeelingGinger}}
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[[Category:Favourite recipes]]
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/filopastrywrappedkingprawns|#filopastrywrappedkingprawns]] [[Special:Search/prawns|#prawns]] [[Special:Search/filopastry|#filopastry]] [[Special:Search/starter|#starter]] [[Special:Search/garlicoliveoil|#garlicoliveoil]] [[Special:Search/kingprawns|#kingprawns]] [[Special:Search/brush|#brush]] [[Special:Search/crayfish|#crayfish]] [[Special:Search/dip|#dip]] [[Special:Search/teatowel|#teatowel]] [[Special:Search/julienned|#julienned]]
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Latest revision as of 15:23, 6 May 2025

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.

Filo pastry wrapped king prawns
Electus
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
Difficulty:Easy
Recipe author:Chef
First published:12th April 2013

Best recipe review

Not pretty!

5/5

Mine never look pretty, but they are pretty tasty

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 240° C (475° F - gas 9)
  • Filo pastry wrapped king prawns, ready to bake

    Filo pastry wrapped king prawns, ready to bake

  • Filo pastry wrapped king prawns, brushed

    Filo pastry wrapped king prawns, brushed

  • Filo pastry wrapped king prawns, mise en place

    Filo pastry wrapped king prawns, mise en place

Method

  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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