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6 Filo, Thawed
6 Spring Onions, Chopped Fine
3 Garlic Cloves, Crushed
1 stick Ginger, Crushed
4 ounce Bean Sprouts
4 ounce Celery, Finely Chopped
8 ounce Prawns, Frozen
1 tablespoon Soy Sauce
½ teaspoon Brown Sugar
Heat 1 tb oil in a wok or frying pan, stir fry the onions, garlic and ginger for a few mins. Add beansprouts and celery, stir fry a further 2 min. Turn vegetables into a bowl, add prawns and mix with soy sauce, sugar and season to taste. Cool.
Cut each sheet of filo in half crossways. Place a portion of filling at one end of a pastry square. Roll up just enough to enclose filling then fold in the ends, sealing with water. Continue to roll and again seal with water. Deep fry at 350f for 5 mins. Drain well and serve.
6 Spring Onions, Chopped Fine
3 Garlic Cloves, Crushed
1 stick Ginger, Crushed
4 ounce Bean Sprouts
4 ounce Celery, Finely Chopped
8 ounce Prawns, Frozen
1 tablespoon Soy Sauce
½ teaspoon Brown Sugar
Heat 1 tb oil in a wok or frying pan, stir fry the onions, garlic and ginger for a few mins. Add beansprouts and celery, stir fry a further 2 min. Turn vegetables into a bowl, add prawns and mix with soy sauce, sugar and season to taste. Cool.
Cut each sheet of filo in half crossways. Place a portion of filling at one end of a pastry square. Roll up just enough to enclose filling then fold in the ends, sealing with water. Continue to roll and again seal with water. Deep fry at 350f for 5 mins. Drain well and serve.
