Serve with sweet and sour sauce from “The little book of sauces” for a starter as good as any takeaway at a fraction of the syns.
Unfortunately these went so quickly once I opened them up at taster night that I didn't get the chance to take a photo!
Two sheets of frozen filo pastry, defrosted and cut into 6 squares each
300g cooked prawns
2 tsp chinese five spice
Fry light
Preheat the oven to 200C and line a baking tray with greaseproof paper sprayed with fry light.
Blitz the prawns in a mixer with the five spice until it becomes like a paste.
Add a spoonful of the prawn to the middle of each of the filo squares, spray with fry light and fold in the corners to form parcels.
Put on baking tray, spray with fry light and cook for 10-15 minutes until crispy and golden.
Enjoy - 1 syn per wonton.
Unfortunately these went so quickly once I opened them up at taster night that I didn't get the chance to take a photo!
Two sheets of frozen filo pastry, defrosted and cut into 6 squares each
300g cooked prawns
2 tsp chinese five spice
Fry light
Preheat the oven to 200C and line a baking tray with greaseproof paper sprayed with fry light.
Blitz the prawns in a mixer with the five spice until it becomes like a paste.
Add a spoonful of the prawn to the middle of each of the filo squares, spray with fry light and fold in the corners to form parcels.
Put on baking tray, spray with fry light and cook for 10-15 minutes until crispy and golden.
Enjoy - 1 syn per wonton.
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