Prawn boreks with fennel mayonnaise and roasted red pepper dip
- September 2009
- Serves 12
- Hand-on time 40 min, 45 minutes to cook, plus chilling
Rick Stein’s exotic prawn boreks can be made up to 2 hours in advance. Chill, then bake just before your guests arrive. Alternatively, make and freeze up to 2 months in advance.
- 17.3g (4.9g saturated)
- 11.9g (3g sugar)
To freeze: Make the prawn boreks but don’t cook them. Pack them into a freezerproof container, separated between layers of baking paper, and freeze for up to 2 months. Cook from frozen for about 20 minutes until they are cooked and hot throughout.
You can make the dip the day before, cover (allowing the cling film to touch the surface) and chill overnight. Make the prawn boreks up to 2 hours in advance. Chill, then bake just before your guests arrive.
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