Sunday, 14 February 2010

Prawn, chilli and lime canapes

I would normally use filo pastry for this canape but I can't find it anywhere in Spain.
Instead I used puff cut into little rectangles and scored. Once cooked the middles puff out and you can cut them out and fill the box, or you can keep the top as a lid.

These flavours are so fresh and zingy and the chilli gives it that little kick.

Prawns, lime juice, spring onion, red chilli, mayo and fresh coriander.

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