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Donal Skehan
Filo Prawn Cocktails | DonalSkehan.com
  • christmas

Filo Prawn Cocktails

December 28

The ubiquitous party canape gets a retro makeover in the form of these little Prawn Cocktail bites. The little filo cases and the prawn filling can be made in advance and prepped last minute without too much fuss. The perfect nostalgic bite!

  • serves Serves 24
  • time 25mins

Method

  1. 1. Heat the oven to 200˚C/˚180˚C fan/400°F/Gas Mark 6.
  2. 2. Brush 2 x 12 hole mini tartlet/muffin trays and the sheets of filo pastry with melted butter. Cut the sheets into 2.5cm squares.
  3. 3. Layer 3 squares on top of each other, each at a slight angle so the corners begin to form a star shape and push into each hole of the tartlet/muffin tray.
  4. 4. Transfer to the oven and bake for 6-8 minutes until golden and crisp. Remove from the tins and leave to cool completely on a wire tray.
  5. 5. Roughly chop the prawns, reserving enough whole prawns to garnish each of the tartlets.
  6. 6. In a bowl, mix the chopped prawns with the mayo, ketchup, hot sauce, worcestershire sauce and season with salt & pepper. Stir through the shredded lettuce.
  7. 7. Fill the crispy pastry cups with the prawn mixture, top with a whole prawn, sprinkle with chives and dust with cayenne pepper before serving.

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Ingredients

2-3 sheets filo pastry

30g unsalted butter, melted

175g shelled, cooked atlantic prawns

2 tbsp mayo

1 tbsp ketchup

A dash of hot sauce 

A dash of worcestershire sauce

Sea salt & freshly ground black pepper

1 head of baby gem lettuce, outer leaves removed, very finely shredded 

Cayenne pepper to dust

Finely chopped chives to garnish 

2-3 sheets filo pastry

30g unsalted butter, melted

175g shelled, cooked atlantic prawns

2 tbsp mayo

1 tbsp ketchup

A dash of hot sauce 

A dash of worcestershire sauce

Sea salt & freshly ground black pepper

1 head of baby gem lettuce, outer leaves removed, very finely shredded 

Cayenne pepper to dust

Finely chopped chives to garnish 

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