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Crispy prawn parcels
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Total Time:
45 minutes
Easy, Tunisian-inspired pastry recipe that is achievable and fun to make. Just be confident and give it a try!
Ingredients:
  • 250 g strong bread flour
  • 400 g large raw peeled king prawns from sustainable sources
  • 1 large free-range egg
  • 1 lemon
  • 2 tablespoons rose harissa
Instructions:
  • In a bowl, mix 150ml of boiling water with a large pinch of sea salt. Allow to cool for 2 minutes, then stir in flour until dry. Knead for 5 minutes until smooth. Rub a 50cm x 50cm surface with olive oil and let the dough rest under a bowl for 10 minutes. Meanwhile, chop half of the prawns roughly and finely chop the rest. Whisk an egg, add prawns, lemon zest, salt, pepper, and harissa mixed with olive oil. Divide dough in half. Flatten one piece, pull and stretch it into a thin sheet. Cut into 6 rectangles. Place a dollop of harissa in the middle of each, add prawn mixture, fold corners over filling to form rustic parcels. Cook in olive oil on medium heat for 2½ minutes each side until crispy. Repeat with the remaining dough and filling. Serve with lemon wedges and a drizzle of harissa oil.

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