Crispy prawn parcels
40 min
Makes 12 parcels (serves 4)
Thin, stretched dough parcels filled with chopped prawns and rose harissa, pan-fried until golden and crispy.
| prepHave a 50 cm × 50 cm clean surface ready | ||||||
| 250 g strong bread flour | Mix flour with boiling salted water, knead 5 min | Rest dough 10 min, covered | Stretch first dough half to 40 cm × 40 cm sheet | Slice, dollop harissa, fill & fold into parcels | Stretch second dough half, dollop, fill & fold | Serve all parcels with lemon wedges & harissa oil |
| 150 ml boiling water | ||||||
| sea salt and black pepper | ||||||
| 200 g large raw peeled king prawns, roughly chopped | Combine prawns, egg, lemon zest & seasoning | |||||
| 200 g large raw peeled king prawns, very finely chopped | ||||||
| 1 large egg, whisked | ||||||
| 1/2 lemon, finely grated zest | ||||||
| salt and black pepper | ||||||
| 30 g rose harissa, dolloped into portions | Loosen harissa with olive oil | |||||
| 30 ml extra virgin olive oil (for harissa) | ||||||
| 5 ml olive oil (for frying, per batch) | Fry parcels 2½ min per side until golden | Fry second batch 2½ min per side until golden | ||||
| 1 lemon, cut into wedges, plus extra harissa oil for serving | ||||||
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