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If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.
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Prawn wontons with chillied strawberry jam
Strawberries and prawns may sound like a slightly off centre, but this oriental inspired mix is delicious and makes a great talking point – serve with chilled glasses of fizz to celebrate Christmas, New Year’s Eve or a special birthday.
Makes 24
Prep: 20 minutes
Cook: 12-15 minutes
40g (11/2oz) butter
1 tablespoon sunflower oil
2 sheets chilled filo pastry taken from a 270g pack of 6 sheets, each 48 x 24cm (19 x 11 inches)
350g (12oz) pack large frozen prawns, defrosted
1/2 bunch spring onions, trimmed, finely chopped
Small handful fresh coriander, finely chopped
3 tablespoons homemade chillied strawberry jam, see recipe below
1 teaspoon fish sauce
1 teaspoon soy sauce
- Preheat the oven to 200oC (180oC fan assisted), Gas Mark 6. Heat the butter and oil in a frying pan.
- Unfold and separate the filo pastry sheets and brush the top of each one with a little of the melted butter. Cut each sheet into 32 small squares, each about 6cm (21/2 inches).
- Gently press one square of pastry into the base of a 24 hole mini muffin or tart tin, or 2 x 12 section tins. Arrange a second square of pastry at right angles to the first to give a petal effect, and add any remaining squares to make a few 3 layer pastry cases.
- Bake for 6-8 minutes until golden brown and crisp then leave to cool.
- When almost ready to serve, lift the pastry cases out of the tins and arrange on a serving dish. Reheat the remaining butter and oil in the frying pan, add the spring onions and cook for 2-3 minutes until just softened.
- Rinse the prawns with cold water and drain well, add to the spring onions, cook for 2 minutes then mix in the chopped coriander, chillied strawberry jam, fish sauce and soy sauce. Continue cooking and stirring until the prawns are piping hot then spoon into the pastry cases and serve.
Cook’s tip
Any remaining pastry from the pack can be wrapped well in clingfilm and then frozen. Filo pastry dries out very quickly and can become brittle, so once unwrapped and unfolded, cut and shape it as quickly as you can.