Crispy prawn parcels
Delicate golden pastry, harissa oil & zingy lemon
Crispy prawn parcels
Delicate golden pastry, harissa oil & zingy lemon
“My job in this recipe was to make an achievable pastry, similar to the classic brik pastry I tasted in Tunisia, but have struggled to make for years. This is super-fun, just be confident and give it a go. ”
Serves 4 (makes 12 little briks)
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 440 22%
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Fat 17.1g 24%
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Saturates 2.6g 13%
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Sugars 1.4g 2%
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Salt 1.2g 20%
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Protein 26.8g 54%
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Carbs 47.7g 18%
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Fibre 2.3g -
Of an adult's reference intake
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Ingredients
- 250 g strong bread flour
- 400 g large raw peeled king prawns , from sustainable sources
- 1 large free-range egg
- 1 lemon
- 2 tablespoons rose harissa
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Method
Pour 150ml of boiling kettle water into a bowl with a large pinch of sea salt. Leave for 2 minutes to cool, then use a fork to mix in the flour until it’s dry enough to handle. Knead for 5 minutes, or until smooth and elastic. Rub a 50cm x 50cm clean surface lightly with olive oil. Place the dough on top, cover with the bowl and leave for 10 minutes to relax. Meanwhile, roughly chop half the prawns, and very finely chop the rest. Whisk the egg, and add the prawns. Finely grate in half the lemon zest and season with salt and black pepper. Loosen the harissa with 2 tablespoons of extra virgin olive oil.
Split the dough in half, then gently flatten one piece out as much as possible, leaving the other piece covered. Bit by bit, pull a corner up and gently ease out, stretch and pull it, repeating around 360° of the dough until you have a large, really thin sheet (roughly 40cm x 40cm). Slice the sheet into 6 rough rectangles, and dollop a little harissa in the middle of each. Divide half the prawn mixture between the rectangles, then confidently stretch each corner over the filling to make 6 rustic parcels, embracing their natural shape and patching up as needed. Place a large non-stick frying pan on a medium heat with 1 teaspoon of olive oil, then confidently add the briks (don’t worry if any of the filling spills out) and cook for 2½ minutes on each side, or until golden and crispy. Repeat with the remaining dough and filling. Serve with lemon wedges and an extra drizzle of harissa oil, if you like.
Split the dough in half, then gently flatten one piece out as much as possible, leaving the other piece covered. Bit by bit, pull a corner up and gently ease out, stretch and pull it, repeating around 360° of the dough until you have a large, really thin sheet (roughly 40cm x 40cm). Slice the sheet into 6 rough rectangles, and dollop a little harissa in the middle of each. Divide half the prawn mixture between the rectangles, then confidently stretch each corner over the filling to make 6 rustic parcels, embracing their natural shape and patching up as needed. Place a large non-stick frying pan on a medium heat with 1 teaspoon of olive oil, then confidently add the briks (don’t worry if any of the filling spills out) and cook for 2½ minutes on each side, or until golden and crispy. Repeat with the remaining dough and filling. Serve with lemon wedges and an extra drizzle of harissa oil, if you like.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited