Filo pastry wrapped king prawns: Difference between revisions

Revision as of 15:28, 16 January 2014

Filo pastry wrapped king prawns

Filo pastry wrapped king prawns, done!
Servings:	6 prawns each as a starter
Ready in:	20 minutes
Prep. time:	15 minutes
Cook time:	5 minutes
Difficulty:

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

Ingredients

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

• 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

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

• Philadelphia smoked salmon party crackers