Crispy prawns with wasabi mayo & sweet chilli pepper dip
These tempura-style prawns with punchy dips make a great nibble to serve with drinks
Open flower dumplings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
- 6 large or 9 small filo pastrysheets
- 4 tbsp melted butter
For the filling
- 1 tbsp groundnut oil
- 3 garlic clovesfinely chopped
- 1 carrotpeeled and finely shredded
- ½ spring or other green cabbageshredded
- 220g can bamboo shootdrained and finely chopped
- 100g small chestnut mushroomsliced
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 bunch chivessnipped
Nutrition: per dumpling
- kcal47
- fat3g
- saturates1g
- carbs5g
- sugars1g
- fibre0g
- protein1g
- salt0.61glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Sandwich 3 sheets of filo together, brushing with melted butter between each layer, then repeat with the rest of the filo. Using a 7cm round cutter, cut out 24 circles. Brush the holes of a non-stick mini muffin tin with melted butter, then press the circles into the holes (you may need to make these in batches – just keep the rest of the filo circles covered with a damp tea towel until ready to cook). Bake for 15 mins until golden brown. Can be stored in an airtight container for up to a day.
step 2
To serve, return the filo cases to a warm oven to heat through. Heat the oil in a wok or frying pan over medium heat. Fry the garlic for a few secs, add the carrot, cabbage and bamboo shoots, then stir-fry for 2 mins. Stir in the mushrooms, oyster and soy sauce for 1 min more, remove from the heat, then add the chives. Season with some pepper, then spoon into the cases and serve the dumplings immediately.
