Crisp brick pastry parcels with a prawn, mango and red onion filling.
Peel the prawns, leaving the tail intact. Use the tip of a knife to remove the digestive tract.
Peel the mango, remove the stone and cut the fruit into strips. Peel the red onion and cut into strips a similar size to the mango. Wash and pick the coriander leaves.
Cut each sheet of pastry into 8 equal sized triangles. On each triangle place one gamba, a wedge of mango and red onion, some coriander leaves, salt and pepper. Seal the triangles and prick with a fork/toothpick.
Cook the parcel in a fryer for 1 minute and then serve immediately.
«Try sprinkling the prawn parcels with curry powder or paprika once cooked and serve with chilli jam.»