Crispy prawn parcels with chilli dipping sauce
Waitrose and Partners

Crispy prawn parcels with chilli dipping sauce

These crispy filo pastry parcels are packed with chopped king prawns, salad onions and pak choi, marinated in ginger paste and oyster sauce. The dipping suace uses sweet chilli, ginger paste, lime juice and soy sauce for a spicy and tangy kick. 

3 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 50g butter, melted
  • 180g Waitrose Raw Jumbo King Prawns, any black veins removed
  • 1 salad onion, finely chopped
  • 2 tsp finely grated ginger
  • 2 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • ¼ tsp table salt
  • 6 Jus-Rol Filo Pastry sheets
  • Plain flour, to dust
  • 5 tbsp Cooks’ Ingredients Sweet Chilli Sauce
  • 1 Juice of lime
  • 1 tbsp Kikkoman Soy Sauce
  • 60g Sharwood’s Prawn Crackers
  • red chilli finely sliced, to serve
  • salad onion finely sliced, to serve


  1. Preheat the oven to 200°C, gas mark 6 and brush 2 large baking sheets with a little melted butter. Finely chop the prawns, pak choi and salad onion. Put in a bowl with half the ginger paste, the oyster sauce, oil and salt. Mix together.

  2. Place one sheet of filo on a lightly floured surface. Top with 2 more sheets, brushing with butter between each one. Cut the stack in half lengthways, then across 3 times, to make 8 squares about 11-12cm in size. Repeat with the remaining 3 sheets to give 16 triple-layered squares in total.

  3. Place 1 tablespoon of mixture into the centre of each square. Brush the edges with butter, then fold in each corner, slightly overlapping, to form an envelope.

  4. Place onto the baking sheet and cook for 8-10 minutes until golden and piping hot throughout. Meanwhile, mix the chilli sauce with the remaining ginger paste, lime juice and soy sauce. Serve the hot parcels scattered with chilli and salad onion, with the crackers and chilli sauce on the side.


Typical values per serving when made using specific products in recipe


1,961kJ/ 467kcals



Saturated Fat












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