I just love wrapped food. I like almost anything in a bun, tortilla, crepes, puff pastry or phyllo. And I love spring rolls. I got some amazing peeled prawns and frozen chopped chilies. I once had a dish called Prawns Rangoon and I’ ve been meaning to recreate it ever since. These were small bundles of delicious prawns mixed with cream cheese then deep fried and served with sweet-chili dipping sauce. I’ve also been meaning to make my own sweet chili sauce and this was the perfect opportunity.
I wrapped my prawn mixture in phyllo since I meant to bake and not fry them. They came out like a dream. Although you can use parboiled prawns for this, I strongly recommend you use raw. Raw peeled prawns are perfect. Your rolls will taste amazing.
Baked prawns in phyllo with dipping sauce
I just love wrapped food. These delicious packages are like spring rolls, but oven baked not fried. Which makes them more attractive! I am using phyllo pastry for ease and they come out crunchy and delicious!
Ingredients
For the dipping sauce:
- 1 Tbsp chopped chilies
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 125 ml cider vinegar
- 100 grams sugar
For the filling:
- 2 tsp extra virgin olive oil
- 1 tsp chopped chilies
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 Tbsp spring onions
- 150 grams cream cheese
- 400 grams prawns raw
- 1 tsp dark soy sauce
- Salt and pepper
- 4 phyllo sheets
- Olive oil for drizzling
Instructions
Make the dipping sauce.
- Combine all ingredients in a small saucepan over high heat. As soon as mixture boils, lower the heat and simmer for 10-15 minutes until sauce reduces and thickens slightly to a syrup consistency (sauce will thicken as it cools). Set aside to cool.
Make the filling.
- In a small frying pan put the olive oil, chilies, garlic and ginger. Cook over medium heat, stirring often, 2-3 minutes until fragrant. Transfer in a medium size bowl. Add the spring onions and cream cheese. Stir to combine.
- Chop the prawns to small pieces and add them to the bowl together with the soy sauce, salt and pepper. Mix to combine.
Make the rolls.
- Cut each phyllo into 4 rectangular pieces. You will end up with 16 pieces. Lay one piece on phyllo on your work top. Keep remaining phyllo sheets covered with a damp towel. This will prevent them from drying. Drizzle a little bit of olive oil on the phyllo sheet. Put about 2 tsp of the filling on one end. Roll phyllo, folding in the edges to enclose the filling. Dub the edge with water to seal.
- Place rolls on a lightly oiled baking sheet. Brush rolls with olive oil and bake in a 200° C oven for 12-15 minutes until golden and crunchy. Serve at once with the dipping sauce.
