Phyllo-Wrapped Prawns Recipe
Succulent prawns enveloped in crispy, buttery phyllo pastry create an irresistible contrast of textures with a hint of garlic and herbs in every delicate, golden bite.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">12 large prawns (about 225g), peeled and deveined (tails left on)</li> <li class="ingredients-single-item">6 sheets phyllo pastry, thawed if frozen</li> <li class="ingredients-single-item">75g unsalted butter, melted</li> <li class="ingredients-single-item">2 cloves garlic, finely minced</li> <li class="ingredients-single-item">2 tbsp fresh dill, chopped (plus extra for garnish)</li> <li class="ingredients-single-item">Zest of 1 lemon</li> <li class="ingredients-single-item">1/2 tsp sea salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">For the dipping sauce:</li> <li class="ingredients-single-item">150g Greek yogurt</li> <li class="ingredients-single-item">1 tbsp fresh lemon juice</li> <li class="ingredients-single-item">1 tbsp fresh dill, chopped</li> <li class="ingredients-single-item">1 small clove garlic, finely grated</li> <li class="ingredients-single-item">Salt and pepper to taste</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Sharp knife</li> <li class="equipment-single-item">Clean kitchen towel</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Pat the prawns completely dry with paper towels - this is crucial as any moisture will make the phyllo soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a small bowl, mix the melted butter with minced garlic, chopped dill, lemon zest, salt, and pepper. This flavored butter will both adhere the phyllo layers and infuse them with flavor as they bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Set up your phyllo workstation before unwrapping the pastry. Have your flavored butter, pastry brush, knife, and prawns ready. Cover the phyllo sheets with a slightly damp kitchen towel when not using them to prevent drying out - dry phyllo cracks and becomes unworkable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Lay one sheet of phyllo on a clean work surface with the long edge facing you. Brush it lightly but thoroughly with the garlic-herb butter. Place a second sheet on top and brush again. Cut this double layer into 6 equal rectangles (approximately 12cm x 15cm each). </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place a prawn at the short end of each rectangle, positioning it so the tail extends slightly beyond the edge. Brush the prawn lightly with the butter mixture. Starting from the tail end, roll the phyllo around the prawn, leaving the tail exposed. As you roll, fold in the sides slightly to seal the filling, creating a neat package. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the wrapped prawns seam-side down on the prepared baking tray, spacing them about 2cm apart to allow for even browning. Brush the tops and sides with beaten egg for a golden, glossy finish. The egg wash creates a seal and helps the phyllo achieve that beautiful color during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 12-15 minutes, until the phyllo is crisp and golden brown and the prawns are cooked through. The prawns will turn pink and opaque when properly cooked - be careful not to overbake as prawns can quickly become tough and rubbery. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the prawns are baking, prepare the dipping sauce by combining all sauce ingredients in a small bowl. Adjust seasoning to taste and refrigerate until ready to serve. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the phyllo-wrapped prawns to cool for 3-5 minutes before serving - they retain heat extremely well due to their wrapping and will be too hot to eat immediately. This brief rest also helps the phyllo set and maintain its crisp texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve warm with the prepared yogurt dip, garnished with additional fresh dill and lemon wedges for squeezing. For the best texture contrast, enjoy these shortly after baking when the phyllo is at its crispiest and the prawns remain juicy. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my phyllo pastry crack when I'm working with it?
Phyllo cracks when it dries out too quickly. Keep unused sheets covered with a slightly damp kitchen towel while working. Work efficiently but don't rush, ensuring your hands are dry before handling. The butter between layers also helps maintain moisture and flexibility during the wrapping process.
Can I prepare these seafood appetisers in advance before a dinner party?
You can prepare the prawns up to the wrapping stage and refrigerate (uncooked) for up to 4 hours, covered with cling film. For best results, brush with egg wash just before baking. The yogurt dip can be made 24 hours ahead. Always bake just before serving for optimal crispness.
How do I know when prawns are perfectly cooked and not rubbery?
Perfectly cooked prawns turn from translucent grey to opaque pink throughout, with the flesh firm but still slightly springy when touched. They typically take 12-15 minutes when wrapped in phyllo. Avoid overbaking as prawns toughen quickly once cooked through, becoming rubbery with an unpleasant texture.
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