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Ricotta cheese fresh cilantro lemon capers Tunisian Spice Mix salt harissa egg fresh ground black pepper rectangular phyllo pastry sunflower oil
Viewed: 83 - Published at: 6 years agoIngredients
- 500 g shelled prawns, uncooked
- 700 g ricotta cheese
- 12 cup fresh cilantro, finely chopped
- 14-12 preserved lemon, finely chopped (use the rind only & discard the flesh)
- 1 tablespoon capers, rinsed & drained
- 1 teaspoon tabil (Tabil - Traditional Tunisian Spice Mix)
- 1 teaspoon salt
- 12 teaspoon harissa
- 1 egg, beaten
- fresh ground black pepper, to taste
- 30 rectangular phyllo pastry sheets (approx 4.5-inchx6.5-inch)
- sunflower oil or vegetable oil, for frying
Method
- Put the prawns in a bowl with the cilantro, lemon, capers, spice, salt & harissa.
- Add the ricotta & mix together using your hands or a wooden spoon.
- Mix in the egg & the black pepper.
- Take a sheet of phyllo pastry, fold in half to strengthen.
- Place a line of filling in the middle of the sheet, then roll up tightly - making sure to tuck the sides over the filling first.
- You can seal the fingers with a little water - this will stop the oil seeping in & the filling from bubbling out.
- Pour enough sunflower or vegetable oil into a large frying pan to cover the bottom by 1/2".
- Heat the oil over a medium heat until it is around 180c, then fry the fingers in batches for around 8-10 minutes or until they are crisp & deep golden, you will need to turn them so that they cook evenly.
- Remove the fingers wfrom the oil with a slotted spoon & stand upright on plenty of kitchen paper to drain.
- Serve warm.
- (if you do want to make these slightly ahead of time, you can fry them & reheat in the oven but take care not to leave them too long as the prawns will over cook & become rubbery.
