Prawns in filo pastry

Ingredients for 6 servings:

• 500 g prawns, raw, peeled
• 1 package of filo pastry
• 3 cloves garlic, very finely chopped
• some olive oil
• some chili flakes
• 2 tbsp parsley, finely chopped
• Salt
• Oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 6 minutes; Total time approx. 3 hours 26 minutes

crispy tapa or finger food in filo pastry – with prawns, shrimps or prawns

Toss the prawns with a little olive oil, garlic, chili pepper, parsley, and salt, and let them marinate for a few hours. Fold the filo pastry sheets in half and wrap about 4-5 prawns in each one like a parcel. Leave about 1.5 cm of pastry overhanging the ends, trim off the rest, and tuck in the excess ends. Fry the parcels in a frying pan with just a little oil over moderate heat for about 2-3 minutes on each side, until the pastry is golden yellow, frying the open side down first. Place on kitchen paper to absorb any excess fat. Tastes good hot or cold, and can be served as a tapa or starter. Also great as a snack for parties.