Ingredients
-
500
-
700
-
1/2
-
1/4 - 1/2
-
1
-
1
-
1
-
1/2
-
1
-
-
30
-
-
-
-
Directions
Doights De Fatma / Fatma’s Fingers – Tunisian Spring Rolls, Most North African & Middle Eastern countries have a version of these In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni — the personal cook to a wealthy Parisian family living in Tunisia Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque – no more a minute or two (if you are new to making rolls, here is a step by step -in photos- demo for you: com/chinese-springrolls/), Most North African & Middle Eastern countries have a version of these In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni — the personal cook to a wealthy Parisian family living in Tunisia Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque – no more a minute or two (if you are new to making rolls, here is a step by step -in photos- demo for you: com/chinese-springrolls/)
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Steps
|
1
Done
|
Put the Prawns in a Bowl With the Cilantro, Lemon, Capers, Spice, Salt & Harissa. Add the Ricotta & Mix Together Using Your Hands or a Wooden Spoon. |
|
2
Done
|
Mix in the Egg & the Black Pepper. |
|
3
Done
|
Take a Sheet of Phyllo Pastry, Fold in Half to Strengthen. Place a Line of Filling in the Middle of the Sheet, Then Roll Up Tightly - Making Sure to Tuck the Sides Over the Filling First. You Can Seal the Fingers With a Little Water - This Will Stop the Oil Seeping in & the Filling from Bubbling Out. |
|
4
Done
|
Pour Enough Sunflower or Vegetable Oil Into a Large Frying Pan to Cover the Bottom by 1/2". Heat the Oil Over a Medium Heat Until It Is Around 180c, Then Fry the Fingers in Batches For Around 8-10 Minutes or Until They Are Crisp & Deep Golden, You Will Need to Turn Them So That They Cook Evenly. |
|
5
Done
|
Remove the Fingers Wfrom the Oil With a Slotted Spoon & Stand Upright on Plenty of Kitchen Paper to Drain. Serve Warm. (if You Do Want to Make These Slightly Ahead of Time, You Can Fry Them & Reheat in the Oven but Take Care not to Leave Them Too Long as the Prawns Will Over Cook & Become Rubbery. |
