This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the lime juice and sesame oil and brush the mixture over the prepared prawns.
2.Cut each sheet of filo into five long strips. Cover the strips with a damp tea towel until you are ready to use them.
3.Spray a filo strip generously with oil. Place a prawn at one end of the strip, leaving the tail exposed. Roll up the pastry tightly and spray again with oil. Repeat with the remaining pastry strips and prawns.
4.Heat about 3cm of canola or vegetable oil in a deep saucepan over a moderate heat. Fry the prawns in small batches for 1-2 minutes until the pastry is golden.
5.Serve warm with a bowl of sweet chilli sauce.
Note
- You can make the rolls in the morning. – Keep them in the fridge and fry them just before your guests arrive. They do not need to be piping hot.
