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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 260kcals Calories
- 17.3g (4.9g saturated) Fat
- 14.1g Protein
- 11.9g (3g sugar) Carbs
- 0.3g Salt
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