Coriander and prawn briouats

Coriander and prawn briouats

By
From
New Middle Eastern Food
Serves
4 as a starter
Photographer
Mark Roper

Ingredients

Quantity Ingredient
240g prawn meat
1 tablespoon olive oil
2 shallots, finely sliced
1 tablespoon Chermoula
1/2 cup roughly chopped mint leaves
1/2 cup roughly chopped coriander leaves
1 egg yolk
sea salt and freshly ground black pepper
3 sheets filo pastry
1 egg, mixed with 1 teaspoon water
200ml vegetable oil, for shallow-frying
Preserved lemon guacamole, to serve
Green harissa, to serve

Chopped egg, coriander and lemon dressing

Quantity Ingredient
125ml Lemon–garlic dressing
2 soft-boiled eggs, chopped
1/2 cup roughly chopped coriander leaves

Method

  1. Chop the prawn meat into smallish pieces, about 5 mm.
  2. Heat the olive oil in a frying pan then add the shallots and chermoula and stir for a minute to bring out the flavour of the spices. Remove from the heat and add to the prawn meat. Then add the mint, coriander and egg yolk, season with salt and pepper, and mix together lightly.
  3. Lay a sheet of filo out and cut it into thirds lengthwise. Each strip makes one briouat. Take one strip and brush with egg wash. Place 1 tablespoon of prawn mixture across the corner of one end. Fold this corner up and over on the diagonal, to make a triangle shape. Fold the triangle over, and continue in this fashion all along the pastry strip. Trim any extra little pieces of pastry. You should end up with a nice triangle-shaped pastry parcel. Seal any open edges with egg wash. Repeat to make 7 more pastries.
  4. Shallow-fry the pastries — a wok is ideal — two at a time until they are golden brown. It should take about 2 minutes on each side. If they brown too quickly, lower the temperature, wait a few minutes and try again.
  5. To make the dressing, toss the ingredients together and keep at room temperature until ready to serve.
  6. Remove them from the oil and drain on paper towel, then serve hot.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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