Poach the prawns in dry white wine or fish stock until just cooked through, 3 to 5 minutes, then drain and coarsely chop. If using crabmeat, pick over the meat removing any shell or cartilage and break the meat into chunks.
Cut the filo into strips about
To assemble, brush a strip of filo with melted butter. Top it with another strip and brush it with butter. Place a tablespoon of the filling about
Deep fry the pastries, a few at a time, in peanut oil heated to 350°F until golden. Or