Fried prawns in filo pastry with coriander pesto A simple appetizer that will delight your guests. Frédérique Despature, who writes the Frais ! blog, was originally a computer engineer. A cooking enthusiast, she recently took a break from her professional life to go on an intensive course at the École Lenôtre (of which she is now a graduate). The recipe Ingredients for 4 people
 Prepare the coriander pesto: in a mortar, crush the coriander leaves, a little garlic and a few grains of fine sea salt together. A dash of lemon juice will bring out the flavour and prevent the pesto from turning black on contact with air.Then add the same volume of olive oil to emulsify the mixture. Don't forget to set aside a few coriander leaves for the latter stages of the recipe. Peel the prawns (they are easier to peel when not completely defrosted). Cut the sheets of filo pastry into four pieces. Roll each prawn in a piece (folded in two) of the pastry, adding a few coriander leaves. Hold it all together by spearing with a cocktail stick. Fry each prawn, in a deep fryer or wok, for around one minute. Eat warm, served with coriander pesto. You will find large wild prawns in frozen-food shops, coriander in the "herbs" section of your supermarket and filo pastry near the fresh pasta section. You can, of course, use cooked peeled prawns, but the flesh will lose some of its crispness after passing through the deep-fat fryer. |
Tourism and Gastronomy
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