Shrimp in Filo

Ingredients

• 180g Shell on Shrimp
• 4 sheets filo pastry
• handful of coriander 
• 300ml vegetable oil, for brushing and for frying
• Sweet chilli sauce, to serve

Instructions

• Cut each sheet of filo into four strips looking at it lengthways (slice downwards)) then cut each strip in half widthways,
• 4 sheets equal 16 pieces. Cover the strips with a damp tea towel until you are ready to use them.
• Brush a filo strip generously with oil and add 3 coriander leaves to the strip. Peel most of the shrimp (bar the tail)
• Place a shrimp  at one end of the strip, leaving the tail exposed. Roll up the pastry tightly, folding filo over the top of the shrimp and when sealed, brush again with the oil. Repeat with the remaining pastry strips and shrimp.
• Heat the oil and drop in  4 pieces at a time moving around for a few minuyes until golden. Repeat until all cooked.
• Place the fried shrimp onto a paper towel to absorb excess oil
• Fill ramekins/ dipping bowls with sweet chilli dip