Crab and prawn parcels with sweet and sour sauce

Crab and prawn parcels with sweet and sour sauce


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About this recipe: Crisp filo parcels open to reveal a creamy seafood filling that contrasts wonderfully with a ginger and pineapple sauce. Try serving with a medley of mixed seasonal baby vegetables.

Brenda Houghton

Serves: 4 

  • 150 g (5½ oz) cooked, peeled prawns, defrosted if frozen
  • 2 tablespoons chopped fresh chives
  • 100 g (3½ oz) fresh crabmeat, or canned crabmeat, drained
  • 3 tablespoons half-fat crème fraîche
  • Black pepper
  • 8 sheets fresh filo pastry, each about 18 × 31 cm (7 × 12½ in)
  • 1 tablespoon olive oil
  • For the sauce
  • 25 g (1 oz) stem ginger preserved in syrup, drained and cut into fine shreds
  • 1 tablespoon syrup from the ginger
  • 2 small canned pineapple rings, drained and finely chopped
  • 20 g (¾ oz) soft dark brown sugar
  • A pinch of cayenne pepper
  • 1 tablespoon seasoned rice vinegar, or white wine, or cider vinegar
  • 1½ teaspoons arrowroot
  • To garnish: a few watercress leaves and fresh chives

Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

  1. Heat the oven to 220°C (425°F, gas mark 7). Roughly chop the prawns and put them into a mixing bowl. Stir in the chives, crabmeat and crème fraîche. Season well with pepper.
  2. Brush one sheet of filo lightly with a little of the oil. Lay a second sheet on top and brush it lightly with oil, then cut them in half lengthways to make two long strips, two layers thick.
  3. Divide the crab mixture into eight equal portions. Place one portion at the bottom right-hand end of one of the double-layered strips of filo pastry, then fold the top right-hand corner over the filling to make a triangle. Continue folding the parcel over at right angles, all the way along the length of the strip, enclosing the filling with many layers of pastry.
  4. Make seven more parcels the same way, using two strips of pastry and one portion of filling for each parcel. Place the parcels on a baking tray, brush them with the remaining oil and bake in the centre of the oven for 20-25 minutes until the pastry is crisp and golden brown.
  5. Meanwhile, prepare the sauce. Put all the ingredients except the arrowroot into a saucepan with 150 ml (5 fl oz) of water and stir over a medium heat until the mixture comes to the boil, then reduce the heat to low and simmer it for 5 minutes.
  6. Blend the arrowroot with 2 teaspoons of cold water, stir it into the sauce and return the sauce to the boil, stirring continuously, until it thickens and becomes clear. Reduce the heat to low, cover and keep it warm.
  7. To serve, arrange two parcels on each plate and garnish with the watercress leaves and the chives. Pour the sauce into four small bowls and serve one alongside each plate.

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