(Starter - Serves 6)
Ingredients
Filo baskets
2-6 sheets thawn frozen filo pastry (approx. 75 g / 3 oz), defrosted
25 g / 2 oz LURPAK Slightly Salted Butter - melted
1/2 cucumber (approx. 200 g / 7 oz)
1 fresh red chilli
25 g / 2 oz LURPAK Slightly Salted Butter
2 tbsp olive oil
250 g / 9 oz boiled king prawns, shelled, but with the tail on
1 small clove garlic, chopped
3 tbsp chopped fresh lemon balm leaves
1/4 tsp salt
150 ml / 1/4 pt soured cream
Decoration: Leaves of lemon balm.
Accompaniment: Lime in thin wedges.
Baking time: Approx. 12 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Filo baskets: Make of aluminum foil, 6 balls the size of a mandarin. Place the aluminum balls on a baking tray lined with baking paper. Fold out the sheets of filo pastry and cover with a wet cloth to prevent them from drying out. Brush the sheets with butter. Cut them into 24 pieces (each approx. 12 x 12 cm / 4 3/4 x 4 3/4"). Place 4 pieces of pastry (like a star) on top of each other. Place the "stars", buttered side down, on the aluminum balls. Make baskets with flat bottoms of the "stars". Bake in the centre of the oven. Carefully remove the aluminum balls after baking.
Cut the cucumber lengthways and remove seeds. Cut the cucumber into 1/2 cm / 1/4" slices. Cut the chilli lengthways. Remove the seeds under running water with a pointed knife. Chop the chilli (1 tbsp). Using the point of a knife, carefully remove and discard the black vein running down the prawn's back. Heat butter and oil in a frying pan over a high heat, until the butter has melted without browning. Lightly fry prawns for approx. 1 min. and add cucumber, chilli and garlic. Fry for another approx. 1 min and add lemon balm and salt. Season
Serving: Place the filo baskets on plates and apportion the filling among the baskets. Serve soured cream in a separate bowl.
Tip: The filo baskets can be kept in a cake tin for 3-4 days.
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