Crowns of Prawns with Fresh Tomato Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


For the tomato sauce

  • 6 tomatoes, chopped
  • A few sprigs of basil
  • A drop of olive oil
  • Salt and pepper
  • 1 teaspoon sugar

For the crowns

  • 4 leaves filo pastry
  • 1 oz (25 g) melted butter
  • Mixed lettuces
  • Walnut oil
  • Salt and pepper
  • 16 Dublin Bay prawns, shelled Butter
  • Sprigs of fennel to garnish


To make the tomato sauce, combine all the ingredients and cook gently until mushy. Pass through a liquidiser and then strain. Allow to cool.

To make the crowns, brush the filo pastry with melted butter and fold to make a double layer. Place over the base of small, upside-down quiche moulds – about 4 in. (10 cm) in diameter and trim into the shape of a crown. Cook in the oven at gas mark 5, 375°F (190°C), until light golden.

Carefully remove the pastry from the moulds and set on a plate surrounded by tomato sauce. Toss the lettuces in the walnut oil and place in the pastry crown.

Lightly season the prawns and fry in butter. Arrange the prawns on top of the salad and garnish with sprigs of fennel.