Prawn Wellington

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    Prawn Wellington

    Prawn Wellington

    (15)
    35min


    31 people made this

    About this recipe: Prawns stuffed with crab meat and spinach, wrapped in puff pastry and baked in the oven. A wonderful starter.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 125g fresh spinach leaves
    • salt and pepper to taste
    • 1 sheet puff pastry
    • 4 jumbo prawns, peeled and deveined
    • 125g crab meat, drained and flaked
    • 4 tablespoons white sauce
    • 1 tablespoon chopped shallots
    • 1 tablespoon chopped fresh tarragon
    • 1 egg, beaten

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Grease a baking tray.
    2. Heat oil in a large frying pan over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
    3. Lay the sheet of puff pastry out on a clean surface and cut into 4 squares. Prick lightly with fork.
    4. In a medium bowl; mix crab meat, white sauce, shallots and tarragon until well blended.
    5. Cut prawns lengthways and open them up to form a butterfly shape. Lay one prawn in the middle of each pastry square with open side facing up. Stuff each prawn with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking tray, and brush with beaten egg.
    6. Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (15)

    2

    Really good as a starter, I increased the amount of prawn in it and served with a simple salad, great!  -  05 Jun 2012

    by
    0

    Christmas Day starter - bit of a risk as not tried to make it before but everyone loved it, even the kids!  -  10 Jan 2017

    by
    22

    Excellent recipe! To save a bit of time, I used 1/2 of a 10 ounce package of frozen spinach, thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce, using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!!  -  02 Nov 2005  (Review from Allrecipes US | Canada)

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