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.
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.
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.
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.
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.
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
Energy | 1,961kJ/ 467kcals |
|---|---|
Fat | 19.7g |
Saturated Fat | 7.6g |
Carbohydrates | 58.2g |
Sugars | 13.8g |
Fibre | 2.1g |
Protein | 14.3g |
Salt | 2.9g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
