King prawn in filo pastry

This recipe produces a wonderful contrast between soft and crunchy. It also looks spectacular, particularly if you use fine garnishes that stick to the crust.

King prawn in filo pastry

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king prawns



filo pastry



egg whites (or 75g, pasteurised)






oil for deep-frying

Preparation method

  • Clean the prawns and pat them dry with kitchen paper.
  • Lightly beat the egg white with a little oil.
  • Roll the sheets of pastry together tightly and finely julienne.
  • Roll the prawns in the flour and then through the egg white.
  • Then coat the prawns with the fine filo julienne.
  • Deep-fry in peanut oil at 160°C.
  • Allow to drain on kitchen paper and serve immediately.

Serving suggestions

  • As an amuse-bouche with chilli pepper and spring onion.
  • As a snack with homemade ketchup.
  • As part of a composition, e.g. with king prawn tartare and avocado, sweetcorn, and citrus components.

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