Prawn (Shrimp) Mousse Rolls or Triangles

From James Reeson Alive and Cooking. This looks to be a nice appertizer or even an entree. James Reason also made these as triangles in a later show, adding the instructions at the end of recipe but did not serve with the dipping sauce.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 250  g  prawns (raw flesh)
• 2  eggs
• 150  g  rice flour
• 6  spring onions (scallions, roughly chopped)
• 6  sheets phyllo pastry
• 100  g butter (melted)
• 1⁄2 cup chives (chopped)

• Dipping Sauce

• 4  tablespoons mayonnaise
• 2  teaspoons  green olive tapenade

Directions

1. Preheat oven to 200°C.
2. Place the prawns into a blender and pulse and then add the chives and spring onions and give another quick pulse and then add the eggs and pulse again this time until smooth.
3. Place the mousse into a mixing bowl, add the rice flour and stir through.
4. Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter and then cut the buttered sheets in half.
5. Spoon 1/3 of the prawn mix into the centre and smear over 1/2 of the sheet diagonally and roll up into a spring roll shape.
6. Continue this process with the remaining sheets.
7. Place on a greased baking sheet and bake at 200C for 15 minutes.
8. Cut each one in half on a diagonal.
9. Dipping sauce - mix the mayonnaise and the olive tapenade until blended.
10. Serve with prawn mousse rolls.
11. TO MAKE TRIANGLES - Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter.
12. Cut the layered pastry into 10cm wide strips, place 1 heaped tablespoon of prawn mix on top and fold over to form a triangle, then continue folding in alternate directions until the mouse in encased (repeat this process until all your prawn mix and filo pastry is used).
13. Bake as per the rolls.