Name: Prawn cocktail in fillo pastry
Cook time: 35 min
Total time: 35 min
Ingredients: 5 large_piece (sheets) fillo pastry; 50 gram butter, melted; 1 kilogram cooked king prawns (shrimp); 1 cup (60g) firmly packed thinly shredded iceberg lettuce; 1 small_piece red onion (100g), sliced finely; 1/2 cup (125ml) seafood cocktail sauce

Ingredients

5 large_piece (sheets) fillo pastry

50 gram butter, melted

1 kilogram cooked king prawns (shrimp)

1 cup (60g) firmly packed thinly shredded iceberg lettuce

1 small_piece red onion (100g), sliced finely

1/2 cup (125ml) seafood cocktail sauce

Method

1.Preheat oven to 200°C. Oil four holes of a 6-hole (¾-cup/180ml) texas muffin pan.

2.Brush one sheet of pastry with butter; top with remaining sheets, brushing each sheet with butter. Using sharp knife, cut pastry into quarters. Line pan holes with pastry.

3.Bake pastry about 6 minutes or until golden brown and crisp. Cool in pan.

4.Meanwhile, shell and devein prawns. Combine prawns, lettuce, onion and half the sauce in large bowl; season to taste.

5.Spoon mixture into pastry cases; drizzle with remaining sauce.

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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