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    Lemon Myrtle Prawn Rolls

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    Lemon Myrtle Prawn Rolls

    The flavour of Australia is captured in the Merchant Gourmet's range of sauces. Use Sweet Lemon Myrtle Chilli Sauce to give a kick to this dish.

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4


    • 5 sheets Cypressa Filo Pastry, thawed if frozen
    • Sunflower oil
    • 20 large raw tiger prawns, peeled and deveined, tails left on
    • 2 salad onions, finely chopped
    • A few sprigs fresh basil, mint and coriander
    • Salt and freshly ground pepper
    • 4 tbsp Merchant Gourmet Sweet Lemon Myrtle Chilli Sauce


    1. Cut each sheet of pastry into four strips. Brush one sheet lightly with oil, keeping the remaining pastry covered with a damp tea towel.
    2. Lay a prawn at one end of each strip with the tail extending over the edge. Scatter a few chopped onions over and top with basil, mint and coriander. Season. Roll up to enclose the prawn, twisting the ends together to seal.
    3. Repeat to make 20 rolls and then deep fry them in batches in hot oil for 2 minutes until golden and crispy.
    4. To bake instead, preheat the oven to 200°C, gas mark 6. Cut the filo pastry into 7.5cm squares, brush with oil and place a prawn and a spoonful of the mixture in the middle. Draw the pastry edges up and around the filling to make a purse and twist to seal. Bake on an oiled tray for 8-10 minutes until crisp and golden.
    5. Cool slightly and serve with the Sweet Lemon Myrtle Chilli Sauce as an accompanying dip.

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