Prep time:

Cooking time:

Total time:

Serves: 6

12 Large Fresh Tiger Prawns

2tbsp Lemon Juice

1 Garlic Clove, crushed

½tsp Ground Coriander

½tsp Tabasco

1 Pack of Filo Pastry

12 Basil Leaves

Sunflower Oil, for frying

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  1. Combine the lemon juice, Tabasco, coriander and garlic in a bowl and marinate the prawns for at least a couple of hours

For the sauce:

1 slice of bread, crust removed (standard slice)

200g pine nuts 1 garlic clove

50g fresh parsley, roughly chopped

juice of ½ a lemon

5-6 tbsp olive oil

  1. Soak the bread in some water then squeeze out the excess liquid. Place bread, pine nuts, garlic, parsley and lemon juice in a food processor. Process until it is pureed whilst adding the olive oil slowly. Season and refrigerate until needed. (It is a thick sauce, a bit like a pesto but slightly smoother.)
  2. When you are ready to cook the prawns, heat the oil for deep frying.
  3. Whilst the oil is heating, shred the filo pastry by keeping the roll tightly rolled and slicing very thin slices off it.
  4. Remove prawns from the marinade and wrap each one in a basil leaf and then tightly wrap in the filo pastry. Repeat with all prawns.
  5. When the oil has reached the correct temp (to test put in a bit of filo pastry and it should sizzle and start to colour very fast) fry the wrapped prawns in batches until the pastry turns a nice light brown colour. Drain on kitchen paper before plating.
  6. When ready to serve, plate with some of the sauce and some roasted pine nuts.

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