Coriander and prawn briouats

Coriander and prawn briouats

By
From
Arabesque
Serves
4
Photographer
William Meppem

Serve these deliciously flaky fragrant pastries with a blob of preserved lemon guacamole, a splash of green harissa or even a creamy coriander and soft-boiled egg vinaigrette.

Ingredients

Quantity Ingredient
240g raw prawn meat
1 tablespoon olive oil
2 shallots, finely sliced
1 tablespoon Chermoula
1/2 cup fresh coriander, roots removed and roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1 egg yolk
salt and pepper
3 sheets filo pastry
egg wash, made from 1 egg and 1 teaspoon water
200ml vegetable oil, for shallow frying

Method

  1. Peel the prawns and chop into smallish pieces, about 1/2 cm.
  2. Heat a tablespoon of 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 coriander, mint and egg yolk, season with salt and pepper, and mix together lightly.
  3. Lay a sheet of filo out and cut it into thirds lengthways. 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 these 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 then lower the temperature, wait a few minutes and try again.
  5. Remove them from the oil and drain them on absorbent paper.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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