Crispy prawn rolls


Crispy prawn rolls
The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.
73K 19 4.4
Grade this recipe:

Last modified on: July 27th 2014

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
21 min.13 min.34 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Crispy prawn rolls
Prepare 150 g courgette and dice very small (to French chefs, this is a "Brunoise").

Prepare 150 g carrot and dice very small.

Prepare 50 g spring onion (scallion) and chop finely.

Stage 2 - 1 min.
Crispy prawn rolls
Fry the onion in 1 tablespoon olive oil for a minute, then salt and pepper.

Set aside.

Stage 3 - 3 min.
Crispy prawn rolls
Using the same frying pan, pour in 2 tablespoons olive oil and when hot, add the carrots.

Cook for 2 or 3 minutes.

Stage 4 - 2 min.
Crispy prawn rolls
Add the courgettes and cook for a further 1 or 2 minutes.

Salt and pepper at the end.

Set aside.

Stage 5 - 1 min.
Crispy prawn rolls
Shell 300 g prawns and cut into chunks.

Stage 6 - 3 min.
Crispy prawn rolls
Fry the prawn chunks in 30 g butter until golden brown.

Stage 7 - 1 min.
Crispy prawn rolls
When nicely browned, add the carrots and courgettes and mix.

Check seasoning.

Stage 8 - 5 min.
Crispy prawn rolls
Lay a sheet of brik or filo on the work surface, put a small amount of filling towards the edge nearest you...

Stage 9
Crispy prawn rolls
...and roll up or fold into a neat little parcel.

Stage 10 - 3 min.
Crispy prawn rolls
Fry the rolls in a little oil until browned on each side.

Stage 11
Crispy prawn rolls
Serve 2 rolls per person as a main course, or 1 as a starter.
Remarks
You can use other seafood instead of the prawns (scallops, scampi, etc.).
Keeping
Once cooked, these should be eaten right away.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,179 Kcal or 4,936 Kj61 gr65 gr76 gr
59 %24 %6 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
146 Kcal or 611 Kj8 gr8 gr9 gr
7 %3 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
295 Kcal or 1,235 Kj15 gr16 gr19 gr
15 %6 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Crustaceans, Milk, Gluten
How much will it cost?
  • For 4 people : 3.75 €
  • Per person : 0.94 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
352K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
328K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
403K3.5 12 min. March 21th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page