Crispy Prawn Baskets
Elevate your next appetizer spread with these show-stopping Crispy Prawn Baskets! This recipe combines golden, flaky phyllo pastry with succulent, perfectly seasoned prawns, all brought together by a creamy, tangy sweet chili mayo. Each basket is baked to crisp perfection, providing a delicate yet sturdy base for the flavorful shrimp filling. Infused with garlic, smoked paprika, and a splash of zesty lemon juice, the prawns pack a savory punch, accented beautifully by a sprinkle of fresh parsley. These bite-sized delights are as visually stunning as they are delicious, making them perfect for dinner parties, holiday gatherings, or an indulgent snack. With just 35 minutes from start to finish, this easy-to-make recipe is guaranteed to impress every guest at the table!
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Recipe Information
Ingredients
- 6 sheets Phyllo pastry sheets
- 50 grams Unsalted butter
- 250 grams Large prawns (peeled and deveined)
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 tablespoons Mayonnaise
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Melt the unsalted butter in a small saucepan or microwave.
Take one phyllo pastry sheet, and brush it lightly with melted butter. Place another phyllo sheet on top, angled slightly so that the corners don't align. Repeat with the remaining sheets until you form a stack.
Using a sharp knife, cut the layered phyllo into 6 equal squares.
Press each square gently into the cups of a muffin tin to form baskets. Ensure the edges stick out slightly to create a decorative border.
Bake the phyllo baskets in the oven for 8-10 minutes, or until golden and crisp. Remove from the oven and let them cool in the tin.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the prawns to the skillet, followed by lemon juice, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, until the prawns are pink and fully cooked. Remove from heat and set aside.
In a small bowl, mix the mayonnaise and sweet chili sauce to create the tangy dressing.
Carefully remove the phyllo baskets from the muffin tin. Place a small dollop of the sauce in the bottom of each basket.
Fill each basket with the cooked prawns and top with a drizzle of the tangy dressing.
Garnish each basket with chopped fresh parsley.
Serve immediately and enjoy your Crispy Prawn Baskets!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 23.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
