Prep 20 mins
Cook 20 mins
I sometimes used white fish or mixed seafood (calamari, prawns, scallops and fish) to make up 250g. Refrigerated Filo pastry is easier to handle than frozen. I adapted this from recipes in Annette Sym's cookbook "Symply Too Good to be True".
- 2 sheets phyllo pastry
- 250 g prawns
- 3 -4 teaspoons butter
- 2 tablespoons flour
- 1 1⁄4 cups evaporated skim milk, may need 1/4 cup more
- 4 -6 shallots, sliced
- 2 tablespoons lemon juice
- salt & pepper
- 1⁄2 cup low-fat cheese, grated
- 1 pinch tarragon, to taste (not too much)
- Cut filo sheets into quarters and layer diagonally in greased ramekins, spraying with olive oil in between layers - 4 squares for each ramekin dish.
- Spray before cooking in 200c oven 10 minutes.
- Make white sauce by melting butter then stirring in flour until smooth and cooked.
- Add milk slowly, stir until thickened.
- Add seafood of choice, shallots, pepper and salt, lemon juice, cook until done (not too long).
- Pour seafood in filo baskets.
- Sprinkle each basket with cheese and serve with rice.
Delicious and easy! Next time I might try putting it under the grill just for a minute to brown the cheese a little. I will definitely be making this again. Thanks for posting this Glen.