Finely dice the shallot, garlic and chives. Cut the prawns into small pieces and marinade for 10 minutes in the spices and the rose oil.
Add the shallot, garlic and chives to the prawns and season with salt and pepper.
Lightly toast the spices in a dry pan for 1 minute over a medium heat. Add to the yogurt as well as a squeeze of lemon juice and the salt and pepper. Mix well, taste and correct the seasoning if needed.
Cut pastry sheets into 3 strips.
To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.
Place on a baking tray and cook in the oven for 12 minutes on 180'C.
Meanwhile, use a mandoline to shave the fennel into fine shreds. Add a pinch of salt to the fennel, and set aside.
Serve warm with the dressing and shaved fennel.
«Blitz the prawns for 10 seconds in a robot coupe for a slightly smoother texture to your finished pastillas. If you dont have a machine a knife will do the job.»