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)
- 60g unsalted butter, melted, plus extra butter, melted, for greasing
- 200g (12 small sheets) filo pastry
- 600g cooked and peeled prawns, patted really dry
- 1 tbsp sesame seeds, to sprinkle
For the fennel mayonnaise
- 1 large free-range egg yolk
- 1 tsp white wine vinegar
- ¼ tsp salt
- 150ml sunflower oil or olive oil
- ½ tsp fennel seeds, lightly crushed
- ½ tsp Pernod (optional)
- 2 tbsp chopped fresh fennel fronds or chopped fresh dill, plus extra to garnish
For the roasted red pepper dip
- 2 red peppers
- 2-3 small red chillies
- 2 tsp pomegranate molasses (from Sainsbury’s Special Selection)
- 2 tbsp finely shredded fresh mint leaves
- 1 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- First, make the fennel mayonnaise. Make sure all the ingredients are at room temperature before you start. Place the egg yolk, vinegar and salt in a small mixing bowl, then rest the bowl on a cloth to stop it slipping. Lightly whisk to break the egg yolk, then using a whisk or an electric hand mixer, beat the oil into the egg mixture, a few drops at a time, until you have incorporated it all. Stir in the fennel seeds, Pernod (if using) and chopped fennel fronds, loosening with a splash of water if needed. Cover and chill until needed.
- Now make the red pepper dip. Preheat the oven to 200°C/fan180°C/gas 6. Put the red peppers on a baking tray and roast for 10 minutes, turn the peppers over, add the chillies and roast for a further 20 minutes, turning occasionally, until the peppers are starting to blister and char. Remove from the oven, seal in a plastic bag and leave to cool. Peel the peppers, remove and discard the stalks and seeds, then drop the flesh into a mini food processor. (If making the boreks straightaway, leave the oven on.)
- Split the chillies lengthways, remove the seeds, then scrape the chilli flesh away from the skins with a knife (this is easier than peeling), and add to the pepper along with the pomegranate molasses, mint and olive oil and whizz to form a smooth purée. Season to taste with lemon juice, sea salt and pepper. Cover and chill until needed.
- To make the boreks, lightly grease a baking sheet. Lay 1 sheet of filo on a work surface with 1 long side facing you and brush with butter. Top with another sheet and brush with more butter.
- Roughly chop the prawns, then spread 100g of the prawns along the long side of the pastry nearest to you, about 2-3cm in from the edge. Season lightly, fold over the edge, fold in the sides, then roll the pastry up and away from you into a tight sausage. Lay seam-side down on the baking sheet, brush with more butter and sprinkle with sesame seeds. Repeat to make 6 rolls, then bake for 15 minutes until crisp and golden.
- Remove from the oven and cut each roll into 6 pieces. Transfer to a serving plate and serve while hot with the fennel mayonnaise and roasted pepper dip.
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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