2 spring onions, chopped fine
3 sheets filo pastry
1 tablespoon chopped fresh coriander (cilantro)
2 tablespoons olive oil
1 garlic clove, crushed
12 large prawns, shelled and de-veined
1 teaspoon grated fresh gingerroot
vegetable oil for deep frying
1 small fresh red chili, seeded and chopped
Wasabi Paste Soy Dip, see recipe
1 teaspoon tamarind paste or lemon juice
1 tablespoon tomato purée
Servings: 4
1. Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon juice and tomato purée in a blender and blend to a smooth paste.
2. Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches.
3. Take one strip and brush with a little of the oil.
4. Spread 1/2 teaspoon of the paste along one narrow end.
5. Place a prawn over the top, with only the tail extending beyond the edge of the pastry.
6. Roll up to enclose the prawn, twisting the ends together to seal.
7. Cover with a clean tea towel and repeat to make 12 fingers.
8. Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds.
9. Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden.
10. Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.
Servings: 4
3 sheets filo pastry
1 tablespoon chopped fresh coriander (cilantro)
2 tablespoons olive oil
1 garlic clove, crushed
12 large prawns, shelled and de-veined
1 teaspoon grated fresh gingerroot
vegetable oil for deep frying
1 small fresh red chili, seeded and chopped
Wasabi Paste Soy Dip, see recipe
1 teaspoon tamarind paste or lemon juice
1 tablespoon tomato purée
Servings: 4
1. Place the spring onions, coriander (cilantro), garlic, ginger, chili, tamarind paste or lemon juice and tomato purée in a blender and blend to a smooth paste.
2. Cut each sheet of pastry lengthwise into 4 strips 8 × 3 inches.
3. Take one strip and brush with a little of the oil.
4. Spread 1/2 teaspoon of the paste along one narrow end.
5. Place a prawn over the top, with only the tail extending beyond the edge of the pastry.
6. Roll up to enclose the prawn, twisting the ends together to seal.
7. Cover with a clean tea towel and repeat to make 12 fingers.
8. Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of 350ºF or until a cube of bread browns in 30 seconds.
9. Carefully slip in the prawn fingers and cook for 2 minutes until the pastry is crisp and golden.
10. Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.
Servings: 4
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