Prawn briouats recipe | Gourmet Traveller

Name: Prawn briouats recipe | Gourmet Traveller
Total time: 55 min
Ingredients: ½ cup coarsely chopped coriander; ¼ tsp each ground coriander and paprika; 1/8 tsp ground cumin; ¼ garlic clove, coarsely chopped; 450 gm (about 6) uncooked king prawns, peeled, deveined and coarsely chopped; 1 egg yolk; 3 sheets yufka pastry (see note); 100 ml extra-virgin olive oil, for brushing, plus extra for shallow-frying; 100 gm butter, melted, for brushing, plus extra for shallow-frying; Cucumber and mint yoghurt; 280 gm (1 cup) Greek-style yoghurt; 1 Lebanese cucumber, unpeeled, grated and pressed in a sieve to remove excess liquid; 2 tbsp coarsely chopped mint leaves

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These crunchy deep-fried king prawn pastries are best when dipped in a cucumber and mint yoghurt.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

½ cup coarsely chopped coriander
¼ tsp each ground coriander and paprika
1/8 tsp ground cumin
¼ garlic clove, coarsely chopped
450 gm (about 6) uncooked king prawns, peeled, deveined and coarsely chopped
1 egg yolk
3 sheets yufka pastry (see note)
100 ml extra-virgin olive oil, for brushing, plus extra for shallow-frying
100 gm butter, melted, for brushing, plus extra for shallow-frying
Cucumber and mint yoghurt
280 gm (1 cup) Greek-style yoghurt
1 Lebanese cucumber, unpeeled, grated and pressed in a sieve to remove excess liquid
2 tbsp coarsely chopped mint leaves