Sugarrushkid's Peppered Prawns With Leek Parcels |
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Prep Time: 60 Minutes Cook Time: 7 Minutes |
Ready In: 67 Minutes Servings: 4 |
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Servings, prep and cooking times are a guesstimate. This recipe is my final development from my GCSE Food Technology Coursework, which I did 2 years ago. Ingredients:
1 medium leek |
125 g large uncooked prawns |
5 ml vegetable oil |
1/4 garlic clove, crushed |
2 1/2 ml fish sauce |
1 1/4 ml brown sugar |
1 1/4 ml cracked black pepper |
2 1/2 ml freshly chopped coriander leaves |
1 (1 1/2 ounce) package phyllo pastry sheets |
31 1/4 g butter, melted |
Directions:
1. Cut leek into 3cm pieces. Cook leek in large pan of boiling water, uncovered, until just tender; drain.
2. Shell prawns including the tail. Cut along centre back of prawns, remove vein, flatten prawns slightly.
3. Marinade prawns in the oil, garlic, fish sauce, brown sugar and pepper.
4. Cut the phyllo pastry sheets widthways in 4cm (11/2inch) strips.
5. Place the strips on non-stick baking parchment and cover with a slightly damp tea towel.
6. Brush one strip with melted butter and place another strip across like a cross.
7. Place a couple of slices of leek in the centre, top with a couple of prawns.
8. Sprinkle over some coriander.
9. Draw up the sides, pinching the top together to make a parcel shape.
10. Repeat the process to make further parcels.
11. Place on a greased baking tray and brush with melted butter.
12. Bake in the oven at 220°C (420°F) for 7 to 15 minutes until golden brown.
13. Serve hot.
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