Aperitif strudel nests
Ingredients
for 12 pieces
| 1 parcel | strudel pastry (120 g) |
| 3 tbsp | olive oil |
| 150 g | sour single cream |
| ¼ tsp | salt |
| 1 | mango, cut into cubes |
| 1 | red chilli, deseeded, finely chopped |
| 1 | lime, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice |
| 1 tbsp | olive oil |
| oil for frying | |
| 400 g | peeled raw prawn tails (organic) (cut in 4 cm deep) |
| ½ tsp | salt |
| coriander leaves |
How it's done
Strudel nests
Carefully unfold the strudel pastry, brush with a little oil, stack all the sheets on top of each other, cut into 12 squares. Place the pastry squares on the prepared baking tray.
Bake for approx. 8 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool a little, remove from the tray, leave to cool.
Mango filling
Mix the cream and salt, divide into the strudel nests. Mix the mango with all the other ingredients up to and including the oil, spoon on top of the cream.
To fry the prawns
Heat a little oil in a non-stick frying pan. Fry the prawns in batches for approx. 2 mins. each, season with salt, arrange on top of the filling. Sprinkle the coriander on top.
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