Algerian Prawn Briouates
40 min
Serves
30
Ingredients:
BRIOUATES:
175g phyllo pastry sheets
4 tablespoons butter, melted
4 tablespoons Sunflower oil for frying
PRAWN FILLING:
1 tablespoon sunflower oil
15g butter
2-3 spring onions, finely chopped
2 tablespoons plain flour
300ml milk
2 teaspoons paprika
350g cooked peeled prawns, chopped
Salt and white pepper
First make the prawn filling. Chop the prawns finely and mix with Thai Sweet Chili sauce. Heat the oil and butter in a pan and fry the spring onions over a very low heat for 3min until soft. Add the prawns, paprika, salt and pepper, frying together for 2 – 3 min. Stir in the flour, then slowly add the milk. Heat slowly, stirring all the time until the sauce is thickened and smooth.
Cut the phyllo pastry half way, approx. 18 x 14cm in size. Cover the remaining pastry with cling wrap to stop it from drying out. Brush the pastry with melted butter and then place a heaped teaspoon of filling at one end of the pastry. Pinch to form a parcel. Continue making parcels until pastry and filling is finished. Heat about 1m of oil in a heavy pan and fry the briouates, in batched, for 2 – 3 min until golden, turning occasionally. Drain the briouat on paper towel.
