Filo pastry wrapped king prawns: Difference between revisions
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* Preheat the oven to 240° C (475° F - gas 9) | * Preheat the oven to 240° C (475° F - gas 9) | ||
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Image:Filo pastry wrapped king prawns few ready.jpg|Filo pastry wrapped king prawns, ready to bake | 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 brushed.jpg|Filo pastry wrapped king prawns, brushed | ||
Revision as of 18:42, 8 December 2022
| Filo pastry wrapped king prawns | |
|---|---|
Best recipe reviewNot pretty! 5/5 Mine never look pretty, but they are pretty tasty Paul R Smith |
| 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: | 
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| Recipe author: | Chef |
| First published: | 12th April 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A few sheets of frozen filo pastry
- * 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
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, brushed
-
Filo pastry wrapped king prawns, mise en place
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
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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