Thai Prawn Fillo Triangles

Cook time 1 hour
Servings 15


2 spring onions, roughly chopped

1 chilli, deseeded

½ bunch coriander, leaves picked

600g green prawns, peeled and cleaned (note that’s the weight of the whole prawns before peeling)

1 tbsp green curry paste

1 tbsp fish sauce

2 tbsp soy sauce

75g unsalted butter, melted

15 sheets fillo pastry

Sweet chilli sauce and lime wedges to serve

Thai Prawn Fillo Triangles


Preheat oven to 180°C.

Place the spring onion, chilli and coriander in the bowl of a food processor and pulse until finely chopped. Add the prawn meat, curry paste, fish sauce and 1 tablespoon soy sauce and pulse until combined and the prawns have been roughly minced. Chill mixture until needed.

Cover fillo with a damp tea towel while not using. Place 1 sheet fillo on the bench. Combine butter and remaining 1 tablespoon soy then brush over fillo. Repeat with two more sheets of fillo then cut into three long strips. Place a heaped tablespoon of the mixture in 1 corner of one of the lengths. Fold over diagonally to form a triangle. Continue folding and keeping the triangle shape. Place on a baking tray lined with baking paper and repeat with the remaining strips, mixture, fillo and butter.

Brush all triangles with remaining butter mixture. Bake for 25 minutes or until golden and crisp. Serve with sweet chilli sauce and lime wedges.