This is a very versatile recipe: it can be made with chicken or prawns or just with the vegetables. It is a great ‘make ahead’ canapé or starter, kept in the fridge for a few hours or frozen. Another bonus is that it is oven baked, so easy to cook and healthier too.
It is also loved by all, from 4 to 89 years (in our family anyway). A winner on all fronts. Give it a go and let me know what you think.
This recipe uses prawns, but these can be left out for a vegetarian option or substituted for chicken, which will need to be cooked longer.
Ingredients - makes 24
1 largeish carrot, peeled and coarsely grated
50gms mange tout, shredded
1 small red pepper, seeded and sliced finely
3 spring onions, sliced finely
2 – 3 large cabbage leaves, shredded
Small bunch of coriander, roughly chopped
1 red chilli, deseeded and finely chopped
2 heaped tbls fresh grated ginger
175gms raw tiger prawns
1 pack fresh filo pastry (not frozen)
Sunflower oil to stir fry and for filo
2 tsp sesame oil
1 tbls soy sauce
Warm a splash of sunflower oil in a wok. Cook ginger and chilli for a couple of minutes. Add prepared vegetables and stir fry briefly.
Add prawns and cook until turning pink.
Tip in sesame oil and soy. Cook until some of the liquid has evaporated, taking care not to let the vegetables get too soft and mushy.
Remove everything from wok with a slotted spoon and cool on kitchen towel. If using prawns or chicken, they need to be sliced.
If cooking straight away, heat oven to 200.
Filo can be tricky, so make sure everything is ready to start the next stage!
Quickly brush the filo you are using with some oil and keep any that is not being used covered with cling film.
Cut the filo into rectangles, approx 14 x 8cms. Lightly brush one rectangle with oil and place another rectangle on top.
Place a row of sliced prawns and a spoonful of vegetables at the bottom of the filo strip, leaving a small margin on each side.
Tuck in margin and roll up, sealing the join with a little oil. (This part gets easier as you progress, just make sure the filling is all tucked in).
Place the rolls, seam side down on a lined baking sheet, brush with a little more oil, sprinkle with sesame seeds and bake for approximately 10 minutes at 200 until golden brown.
If freezing, brush with a very fine covering of oil and open freeze until firm. Then place in a sealed container.
To use, defrost, brush sparingly with more oil and sprinkle with sesame seeds. Bake as above.
Serve with sweet chilli sauce (home made or shop bought).