Filo pastry wrapped king prawns: Difference between revisions
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{{RecipeIngredients | {{RecipeIngredients | ||
| A few sheets of frozen [[Filo pastry|filo pastry]], [[defrosted]] | | A few sheets of frozen [[Filo pastry|filo pastry]], [[defrosted]] | ||
|* You won't need | |* 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'' | ||
Revision as of 09:33, 21 July 2014
| Filo pastry wrapped king prawns | |
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| 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: | 
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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 anything 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
See also
- Crispy crayfish patties
- Crayfish chili quiche
- Devilled crayfish tails
- Smoked salmon and crayfish parcels
- Fishermans pie with crayfish and squash mash
- Crayfish, avocado and grapefruit salad
- Garlic and crayfish pizza
- Spaghetti squash with cheese and chili crayfish
- Crayfish bisque
- Filo pastry wrapped crayfish
- Sopa Donosti (TM)
- Crayfish bisque - information about the canned version, not a recipe
- Philadelphia smoked salmon party crackers