Ingredients:

  • 1 sheet of puff pastry (about 14 oz / 400 g), thawed
  • 1 egg, beaten (for egg wash)
  • 1 lb (450 g) raw prawns, peeled and deveined
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon grated ginger
  • 1 tablespoon fresh cilantro, chopped (or parsley)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 teaspoon red chili flakes (optional, for spice)

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté onions until translucent (about 3-4 minutes).
  3. Add garlic and ginger; cook for 1 minute until fragrant.
  4. Add prawns; cook until pink (about 3-4 minutes).
  5. Stir in cilantro, lemon zest, salt, pepper, and chili flakes. Remove from heat.
  6. Roll out the puff pastry sheet on a lightly floured surface.
  7. Cut the pastry into squares (approximately 3x3 inches / 7.5x7.5 cm).
  8. Preheat the oven to 400°F (200°C).
  9. Place a spoonful of the prawn filling in the center of each pastry square.
  10. Fold the pastry over to form triangles or rectangles, sealing edges with fingers or a fork.
  11. Transfer the assembled bites to a baking sheet lined with parchment paper.
  12. Brush the tops with beaten egg for a golden finish.
  13. Bake in the preheated oven for 15-20 minutes or until golden brown.
  14. Allow to cool slightly before serving. Enjoy!