Prawns Family friendly

Prawn boreks with fennel mayonnaise and red capsicum, chilli and mint dip

Name: Prawn boreks with fennel mayonnaise and red capsicum, chilli and mint dip
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 12 sheets filo pastry; 80g unsalted butter, melted; 600g cooked peeled prawns; Sesame seeds, to sprinkle; 1 egg yolk; 1 tsp white wine vinegar; 150ml sunflower oil or olive oil; 1/2 tsp fennel seeds, lightly crushed; 1/2 tsp Pernod (optional); 2 tbs chopped fennel fronds, plus extra to garnish; 2 red capsicums; 2-3 small red chillies; 2 tsp pomegranate molasses*; 2 tbs finely shredded mint leaves; 1 tbs extra virgin olive oil; 2 tsp lemon juice

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20m

45m

Prawn boreks with fennel mayonnaise and red capsicum, chilli and mint dip

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

These are a party favourite and sure to delight your guests!

12 sheets filo pastry
80g unsalted butter, melted
600g cooked peeled prawns
Sesame seeds, to sprinkle

Fennel mayonnaise

1 egg yolk
1 tsp white wine vinegar
150ml sunflower oil or olive oil
1/2 tsp fennel seeds, lightly crushed
1/2 tsp Pernod (optional)
2 tbs chopped fennel fronds, plus extra to garnish

Red capsicum, chilli & mint dip

2 red capsicums
2-3 small red chillies
2 tsp pomegranate molasses*
2 tbs finely shredded mint leaves
1 tbs extra virgin olive oil
2 tsp lemon juice

Method

1.

For the fennel mayonnaise, make sure all the ingredients are at room temperature before you start. Place the egg yolk, vinegar and 1/4 teaspoon salt in a small mixing bowl, then rest the bowl on a cloth to stop it slipping. Lightly whisk to break the egg yolk, then using a whisk or an electric hand mixer, beat the oil into the egg mixture a few drops at a time until you have incorporated it all. Stir in the fennel seeds, Pernod and chopped fennel fronds, then cover and chill until needed.
2.

For the red capsicum, chilli and mint dip, preheat the oven to 200°C. Put the capsicum and chillies on a baking tray and roast for 20-25 minutes until they are starting to blister and char. Remove from the oven, seal in a plastic bag and leave to cool. Peel the capsicums, remove and discard the stalks and seeds, then drop the flesh into a mini food processor. Split the chillies down one side, remove seeds, then scrape the chilli flesh away from the skins with a knife (this is easier than trying to peel them), then add to the capsicum along with the pomegranate molasses, mint and olive oil and whiz to form a smooth puree. Season to taste with lemon juice, sea salt and pepper. Cover and chill until needed.
3.

To make the boreks, heat oven to 180°C. Lightly grease a baking sheet. Lay 1 sheet of filo on a work surface with one long side facing you and brush with butter. Top with another sheet and brush with more butter.
4.

Roughly chop the prawns, then spread one-sixth of the prawns along the long side of the pastry nearest to you, about 2-3cm in from the edge. Season them lightly with salt. Fold over the edge, fold in the sides, then roll the pastry up away from you into a tight sausage. Lay seam-side down on the baking sheet and brush with more butter. Repeat to make 6 rolls. Sprinkle each one with sesame seeds, then bake for 10 minutes or until crisp and golden.
5.

Remove borek from oven and cut each into 6 pieces. Transfer to a serving plate and serve hot with the fennel mayonnaise and the red capsicum, chilli and mint dip.