Jamie Oliver 5 Ingredients Crispy Prawn Parcels is made with strong bread flour, large raw peeled king prawns, egg, lemon, and rose harissa. This tasty Crispy Prawn Parcels recipe creates a delicious and crispy dinner or snack that takes about 45 minutes to prepare and can serve up to 4 people (makes 12 little briks).
This Crispy Prawn Parcels Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 250g strong bread flour
- 400g large raw peeled king prawns
- 1 large egg
- 1 lemon (zested)
- 2 tablespoons rose harissa
How To Make Crispy Prawn Parcels:
- Make the dough: Pour 150ml of boiling water into a bowl with a pinch of sea salt. Let it cool for 2 minutes, then mix in the flour with a fork until it forms a dough. Knead for 5 minutes until smooth and elastic. Cover the dough and let it rest for 10 minutes.
- Prepare the filling: Roughly chop half of the prawns, and finely chop the rest. In a bowl, whisk the egg, then add the chopped prawns. Grate in half the lemon zest, and season with a little salt and black pepper.
- Stretch the dough: Split the dough in half. Take one piece and gently flatten it. Slowly pull a corner and stretch it, working around the dough until it forms a thin sheet (about 40cm x 40cm). Keep the other half covered.
- Shape the parcels: Cut the dough into 6 rectangles. Place a dollop of harissa in the center of each rectangle. Divide half the prawn mixture evenly between the rectangles. Fold each corner over the filling to create small parcels, sealing the edges.
- Cook the parcels: Heat a non-stick frying pan over medium heat. Cook the parcels for about 2½ minutes on each side, or until they are golden and crispy. Repeat with the remaining dough and filling. Serve with lemon wedges for extra flavor.
Recipe Tips
- Knead the dough well: Make sure to knead for at least 5 minutes until smooth and elastic for the best texture.
- Stretch the dough carefully: Take your time when pulling and stretching the dough to avoid tearing it.
- Chop the prawns finely: Chopping the prawns finely ensures the filling is evenly distributed in the parcels.
- Don’t worry about perfect shapes: Embrace the rustic shapes of the parcels, patching any holes if needed.
- Cook until crispy: Fry the parcels for 2½ minutes on each side, or until they are golden and crispy for the best results.
How To Store & Reheat Leftovers
Store: Let the prawn parcels cool completely before placing them in an airtight container. Refrigerate for up to 2 days.
Reheat: To reheat, place them in a preheated oven at 180°C (350°F) for about 5-7 minutes until heated through.
Avoid microwaving, as it will make the parcels lose their crispness.
Nutrition Facts
- Calories: 440 kcal
- Fat: 17.1g
- Saturated Fat: 2.6g
- Protein: 26.8g
- Carbohydrates: 47.7g
- Sugars: 1.4g
- Salt: 1.2g
- Fiber: 2.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Squash Agrodolce
- 5 Ingredients Stuffed Courgettes
- 5 Ingredients Rummaniyeh
- 5 Ingredients Winter Greens Gnocchi
Jamie Oliver 5 Ingredients Crispy Prawn Parcels
Description
Jamie Oliver 5 Ingredients Crispy Prawn Parcels is made with strong bread flour, large raw peeled king prawns, egg, lemon, and rose harissa. This tasty Crispy Prawn Parcels recipe creates a delicious and crispy dinner or snack that takes about 45 minutes to prepare and can serve up to 4 people (makes 12 little briks).
Ingredients
Instructions
- Make the dough: Pour 150ml of boiling water into a bowl with a pinch of sea salt. Let it cool for 2 minutes, then mix in the flour with a fork until it forms a dough. Knead for 5 minutes until smooth and elastic. Cover the dough and let it rest for 10 minutes.
- Prepare the filling: Roughly chop half of the prawns, and finely chop the rest. In a bowl, whisk the egg, then add the chopped prawns. Grate in half the lemon zest, and season with a little salt and black pepper.
- Stretch the dough: Split the dough in half. Take one piece and gently flatten it. Slowly pull a corner and stretch it, working around the dough until it forms a thin sheet (about 40cm x 40cm). Keep the other half covered.
- Shape the parcels: Cut the dough into 6 rectangles. Place a dollop of harissa in the center of each rectangle. Divide half the prawn mixture evenly between the rectangles. Fold each corner over the filling to create small parcels, sealing the edges.
- Cook the parcels: Heat a non-stick frying pan over medium heat. Cook the parcels for about 2½ minutes on each side, or until they are golden and crispy. Repeat with the remaining dough and filling. Serve with lemon wedges for extra flavor.
Notes
- Knead the dough well: Make sure to knead for at least 5 minutes until smooth and elastic for the best texture.
- Stretch the dough carefully: Take your time when pulling and stretching the dough to avoid tearing it.
- Chop the prawns finely: Chopping the prawns finely ensures the filling is evenly distributed in the parcels.
- Don’t worry about perfect shapes: Embrace the rustic shapes of the parcels, patching any holes if needed.
- Cook until crispy: Fry the parcels for 2½ minutes on each side, or until they are golden and crispy for the best results.