Prawn boreks with fennel mayonnaise and roasted red pepper dip recipe | delicious. magazine

Ingredients

• 60g unsalted butter, melted, plus extra butter, melted, for greasing
• 200g (12 small sheets) filo pastry
• 600g cooked and peeled prawns, patted really dry
• 1 tbsp sesame seeds, to sprinkle
• For the fennel mayonnaise
• 1 large free-range egg yolk
• 1 tsp white wine vinegar
• ¼ tsp salt
• 150ml sunflower oil or olive oil
• ½ tsp fennel seeds, lightly crushed
• ½ tsp Pernod (optional)
• 2 tbsp chopped fresh fennel fronds or chopped fresh dill, plus extra to garnish
• For the roasted red pepper dip
• 2 red peppers
• 2-3 small red chillies
• 2 tsp pomegranate molasses (from Sainsbury’s Special Selection)
• 2 tbsp finely shredded fresh mint leaves
• 1 tbsp extra-virgin olive oil
• 2 tsp lemon juice