bohemianwanderer – These crispy prawn boreks make a delicious savoury snack with a combination of fragrant spices, fresh herbs and delicate pastry. The recipe takes around 15 minutes to prepare and 40 minutes to cook, followed by cooling time. It makes approximately 16 small boreks.
For the filling, you will need 2 tablespoons of olive oil, 1 finely chopped onion, 1 finely chopped red pepper and 1 coarsely grated carrot. Add 1 finely chopped green bird’s eye chilli, ½ teaspoon of pul biber, and a pinch of saffron threads steeped in 1 tablespoon of warm water for 5–10 minutes.
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The seafood filling requires 200g of raw prawns, peeled and deveined. Blitz half of the prawns in a food processor and roughly chop the remaining half. You will also need 25g of finely chopped coriander, the finely grated zest of 1 unwaxed lemon, the juice of ½ lemon and sea salt.
For the pastry, prepare 4 sheets of filo and 75g of melted butter. To finish the boreks, combine 1 teaspoon of fennel seeds with ½ teaspoon of pul biber. This mixture will provide an aromatic and lightly spicy topping.
Preparing the Prawn Filling
Start by heating the olive oil in a frying pan over medium heat. Add the onion, red pepper and grated carrot, then sauté the vegetables gently until they become soft. Avoid allowing them to brown, as the filling should retain a fresh and delicate flavour.
Add the green chilli, pul biber and saffron mixture to the pan. Stir-fry the ingredients briefly so the spices release their aroma and the saffron becomes evenly distributed throughout the vegetables. Remove the pan from the heat and transfer the mixture to a bowl.
Allow the cooked vegetables to cool slightly before adding the prepared prawns. Stir in both the blitzed and chopped prawns, followed by the finely chopped coriander, lemon zest and lemon juice. Season the mixture with sea salt and combine everything thoroughly.
Preparing the Filo Pastry
Preheat the oven to 180C, or 160C fan, and line a baking sheet with baking paper. Place one sheet of filo pastry on a clean work surface and brush it evenly with melted butter. Handle the filo carefully because the pastry can tear easily.
Using a sharp knife, cut the buttered filo sheet into four equal rectangles. Take one rectangle and place a portion of the prawn mixture along its short edge. Leave approximately 1½cm of space on both sides to prevent the filling from escaping during rolling.
Roll the pastry tightly around the filling, then tuck in both ends to secure the mixture inside. Place the finished roll seam-side down on the prepared baking sheet and brush the surface with additional melted butter.
Rolling and Finishing the Boreks
Repeat the process with the remaining filo sheets and prawn filling. Each sheet should produce four rectangles, giving you approximately 16 small boreks in total. Keep the finished rolls covered while working to prevent the unused pastry from drying out.
Once all the boreks have been arranged on the baking sheet, brush them generously with the remaining melted butter. This helps the filo develop a crisp and golden exterior as it cooks in the oven.
Mix the fennel seeds with the remaining pul biber, then scatter the mixture over the prepared boreks. The fennel provides a subtle aromatic note, while the pul biber adds mild heat and colour to the pastry.
Baking and Serving
Place the baking sheet in the preheated oven and bake the boreks until the filo becomes crisp and golden. The prawns should be fully cooked, while the pastry should have a light, crunchy texture on the outside.
Once cooked, remove the boreks from the oven and allow them to cool slightly before serving. The combination of prawns, saffron, lemon, coriander and chilli creates a fragrant filling beneath the crisp filo pastry.
Serve the boreks warm or at room temperature as a snack, appetiser or part of a larger meal. Their small size also makes them convenient for sharing, while the fennel and pul biber topping provides an extra layer of flavour.
