6-8 colossal (fresh water) prawns
1 packet filo pastry (thawed)
1 clove garlic
2 birdseye chilis
1/4 cup ground peanuts
1/4 cup shredded (desiccated) unsweetened coconut
4 kaffir lime leaves shredded
12 basil leaves
12 mint leaves
2 tblspns sweet chili sauce
time: 30minutes active, 15 minutes baking
you will need:
|colossal coconut prawns with spicy mango salsa
thaw: one packet filo pastry
marinate: shelled and de-veined colossal prawns in juice of 1 lime, 2 tablespoons peanut oil, 1 clove garlic, 2 birdseye chilies and pinch salt
mix: 1/4 cup ground peanuts, 1/4 cup shredded coconut, 4 finely shredded kaffir lime leaves
heat: oven to 450f / 180c
lay: the packet of filo pastry out so that the sheets are flat
brush: 1/2 a sheet of filo pastry with melted butter, sprinkle 1 tablespoon peanut/coconut mix on top of butter. fold un-buttered half of sheet over to cover the buttered side. butter the top of this, sprinkle more peanut/ coconut mix and pull another sheet of pastry over to cover this. repeat three times and then remove this stack of pastry sheets from the stack
slice: pastry stack into 2 rectangles and then each rectangle into triangles. wrap: each prawn in a filo triangle.
brush: with butter and bake for 8-10 minutes until golden and crunchy. sprinkle more peanut/coconut mix on top of cooked prawns.
mash: flesh and juice of 1 large, ripe mango and mix with juice 1 lime, 12 chopped basil leaves, 12 chopped mint leaves and 2 tablespoons sweet chili sauce.
serve: prawns straight from the oven with the mango salsa.
* you can use smaller prawns if colossal prawns are not available, it just makes more work for you...colossal prawns are almost the size of a chicken drumstick, so 2-3 per person is the rule of thumb that I use when catering
lighten things up: get rid of the filo and stir fry the prawns in a little peanut oil, then sprinkle the kaffir/coconut/peanut mix on top before serving. add some spinach and basil leaves and you have a salad!