Crispy prawn rolls

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 150 g courgette
• 2 150 g carrot
• 3 50 g spring onion (scallion)
• 4 1 tablespoon olive oil
• 5 300 g prawns
• 6 2 tablespoons olive oil
• 7 30 g butter
• 8 8 sheets of brick pastry
• 9 salt
• 10 pepper
• Total weight: 805 grams

Times:

Preparation	Cooking	Start to finish
21 min.	13 min.	34 min.

Step by step recipe

• 1: 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.
• 2: Fry the onion in 1 tablespoon olive oil for a minute, then salt and pepper.
  Set aside.
• 3: Using the same frying pan, pour in 2 tablespoons olive oil and when hot, add the carrots.
  Cook for 2 or 3 minutes.
• 4: Add the courgettes and cook for a further 1 or 2 minutes.
  Salt and pepper at the end.
  Set aside.
• 5: Shell 300 g prawns and cut into chunks.
• 6: Fry the prawn chunks in 30 g butter until golden brown.
• 7: When nicely browned, add the carrots and courgettes and mix.
  Check seasoning.
• 8: Lay a sheet of brik or filo on the work surface, put a small amount of filling towards the edge nearest you...
• 9: ...and roll up or fold into a neat little parcel.
• 10: Fry the rolls in a little oil until browned on each side.
• 11: 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.).

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