Country Life Crossword Prize Reduction
Crosswords3 mins ago
prawns in filo
Hi, does anyone have a recipe for peeled prawns in filo pastry parcels please?
Thanks in advance
Thanks in advance
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by wired. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Couple of suggestions to bake rather than deep fry and use squares of filo about 4" to suit the size of the prawns and make it look nice and even.
Heat oven to 200C first......and melt some butter....
Mix prawns with some goats chesses and herbs - i.e. chive, parsley coriander. Season, and place a little in the middle of a square of filo. Brush the edges with melted butter and fold over to a parcel or simply twist to make a bag shape.
Brush with melted butter, place on greased tray (or use silicon sheet) and bake for 15 / 20 mins.
Or:
Simplest option - brush sheet of filo with melted butter,place a prawn in the centre, season, fold over and bake for 15 - 20 mins at 200 C. Add a little chilli powder to add another flavour.
Or:
Mix prawns with hot pepper sauce, like an Encona brand or Walkerswood, etc. Use about a teaspoon or it is too hot. Add a few drops of sesame oil and a touch of worcester sauce or oyster sauce. Blend the lot and place in the middle of a square of filo brushed with melted butter.
Bake 15 - 20 mins on greased tray/sheet.
Dip in chilli oil to eat hot, or serve with a quick tomato sauce - chilli sauce, tomato ketchup, sesame oil and season. Whisk together. Try a couple of times to get the right consistency - about 4 tablespoons of ketchup should do as a base. Add Pickapepper brand sauce, or worcester sauce for a deeper flavour.
Heat oven to 200C first......and melt some butter....
Mix prawns with some goats chesses and herbs - i.e. chive, parsley coriander. Season, and place a little in the middle of a square of filo. Brush the edges with melted butter and fold over to a parcel or simply twist to make a bag shape.
Brush with melted butter, place on greased tray (or use silicon sheet) and bake for 15 / 20 mins.
Or:
Simplest option - brush sheet of filo with melted butter,place a prawn in the centre, season, fold over and bake for 15 - 20 mins at 200 C. Add a little chilli powder to add another flavour.
Or:
Mix prawns with hot pepper sauce, like an Encona brand or Walkerswood, etc. Use about a teaspoon or it is too hot. Add a few drops of sesame oil and a touch of worcester sauce or oyster sauce. Blend the lot and place in the middle of a square of filo brushed with melted butter.
Bake 15 - 20 mins on greased tray/sheet.
Dip in chilli oil to eat hot, or serve with a quick tomato sauce - chilli sauce, tomato ketchup, sesame oil and season. Whisk together. Try a couple of times to get the right consistency - about 4 tablespoons of ketchup should do as a base. Add Pickapepper brand sauce, or worcester sauce for a deeper flavour.
Glad to help - couple of extras to show off if you want to entertain -
place a basil leaf or two under the prawn on the pastry
sprinkle a few (toasted) sesame seeds on to the prepared pastry to add a crunch
grate a tiny bit of freah ginger onto the prawns on the pastry
to deep fry - prep the parcels and simply add slowly to very hot oil (about 175C) and cook for about 3 mins or til the pastry is brown.
In case youy haven't done it before....Don't forget to take the thread out of the prawn if not already done - take a very sharp knife along the back of the prawn and remove the black vein. If you cut the prawn a bit 'deeper' you will butterfly (flatten) the prawn and this will need a larger filo square to properly cover.
Don't let the filo dry out while preparing the parcels - lay a damp, clean tea towel over the sheets to keep them moist - if it dries out, you lose it.....
If the prawns have the tails on, try making a simple sauce in a blender with ginger, chilli, garlic, lemon juice and onion - season and wizz together, spread on to filo, top with a prawn and wrap the pastry round but leave the tail sticking out - fry and serve.
Watch the baking times by the way - not all ovens are accurate with their temps, and you may find the pastry only needs 10 mins not 15, so take care not to burn the parcels if you bake them.
Have fun!
place a basil leaf or two under the prawn on the pastry
sprinkle a few (toasted) sesame seeds on to the prepared pastry to add a crunch
grate a tiny bit of freah ginger onto the prawns on the pastry
to deep fry - prep the parcels and simply add slowly to very hot oil (about 175C) and cook for about 3 mins or til the pastry is brown.
In case youy haven't done it before....Don't forget to take the thread out of the prawn if not already done - take a very sharp knife along the back of the prawn and remove the black vein. If you cut the prawn a bit 'deeper' you will butterfly (flatten) the prawn and this will need a larger filo square to properly cover.
Don't let the filo dry out while preparing the parcels - lay a damp, clean tea towel over the sheets to keep them moist - if it dries out, you lose it.....
If the prawns have the tails on, try making a simple sauce in a blender with ginger, chilli, garlic, lemon juice and onion - season and wizz together, spread on to filo, top with a prawn and wrap the pastry round but leave the tail sticking out - fry and serve.
Watch the baking times by the way - not all ovens are accurate with their temps, and you may find the pastry only needs 10 mins not 15, so take care not to burn the parcels if you bake them.
Have fun!
1 to 3 of 3
