Prawn Cigars with Tartare Sauce

Prawn Cigars with Tartare Sauce:

When it comes to appetisers, prawns stand out as a top choice for their versatility, lightness, and ability to take on bold flavours.

But when you take tender, succulent prawns and wrap them in crispy pastry, you’ve got an irresistible party appetiser that’s perfect for any occasion.

Whether you’re hosting a summer garden party or a cozy indoor gathering, crispy prawns are a guaranteed triumph.

They strike the perfect balance of elegance and ease, making these easy prawn appetisers ideal for both formal and casual settings.

Prawns naturally have a delicate sweetness that pairs beautifully with crispy, golden pastry. The contrast of textures—crispy on the outside and tender on the inside—creates that perfect party bite.

But the magic happens when you serve these crispy prawns with a sauce that complements their mildness, like a homemade tartare sauce.

The result is a dish that’s simple yet full of punchy flavours & guaranteed to be a success.

Easy Prawn Appetisers for Any Event

One of the great things about prawns is that they don’t have to be served hot to be delicious. In fact, this makes them incredibly convenient for entertaining.

You can prepare everything ahead of time, allowing you to relax and enjoy your party without worrying about last-minute cooking.

Whether you’re putting together a casual grazing board or a more refined canapé platter, prawns wrapped in crispy pastry fit seamlessly into any spread.

And don’t be fooled into thinking prawns are only for summer. They’re fantastic all year round, making this dish adaptable for any season- frozen also works just fine.

Serve these simple prawn bites fresh and chilled during warm-weather gatherings, or straight from the oven at cozy winter parties. Whatever the occasion, prawns have a way of adding a touch of sophistication to the menu.

Tartare Sauce: A Creamy, Tangy Match Made in Heaven

While prawns wrapped in pastry are already delicious on their own, pairing them with the right sauce really can upgrade your party menu.

Tartare sauce is a classic choice, but this version adds a twist that makes it even better. The combination of mayonnaise, Greek yoghurt, capers, and dill gives you a sauce that’s creamy, tangy, and bursting with fresh flavours.

It’s a perfect match for the crispy texture of the pastry and the tender prawns inside.

Making tartare sauce at home is quick and easy, and I think it’s so much better than store-bought options. The capers provide a briny, salty pop that enhances the sweetness of the prawns, while the dill adds a fresh herbaceous note.

Greek yoghurt lightens up the sauce without sacrificing creaminess, making it a little healthier but just as indulgent. The addition of dijon & a squeeze of lemon brings it all together. It’s zesty, it’s fresh & it complements this finger food perfectly.

Simply mix all the ingredients in a bowl, adjust the seasoning to your liking, and you have a delicious homemade tartare sauce that takes just minutes to whip up.

Serve it alongside your crispy prawns, and watch your guests dip away!

Endless Possibilities with Prawns

One of the best things about prawns is their adaptability. While tartare sauce is a fantastic sauce choice for any seafood, you can experiment with other sauces as well.

For a bit of spice, try serving them with a chilli (or sriracha) mayo or a sweet and spicy dipping sauce.

If you want something richer, a garlic aioli would also pair beautifully. There are a few options for these simple seafood appetisers, which means you can switch things up based on your guests’ preferences or the vibe of your party.

What’s important is keeping the dish simple yet flavourful. Let the prawns and pastry shine naturally, and use the sauce as a complementary accent that enhances your appetiser.

Simple seafood Appetisers for Any Occasion

Whether you’re hosting a laid-back summer BBQ or an elegant cocktail party, prawns wrapped in crispy pastry are bound to be a crowd favourite.

Their adaptability allows you to serve them hot or at room temperature, giving you the flexibility to focus on other elements of your gathering.

And with a simple but flavourful homemade tartare sauce on the side, you’ve got a winning appetiser that will leave your guests wanting seconds.

So the next time you’re looking to serve up something that’s both impressive and easy to make, remember these crispy prawn appetisers.

It’s got the texture, the flavour, and convenience—a perfect addition to any party spread! Your guests are going to love the crunch, the freshness, and the irresistible dipping sauce!

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Prawn Cigars with Tartare

(Serves 12 Prep 30 mins)

You Will Need:

For the Tartare Sauce

• Mayonnaise: Use a good quality, creamy mayonnaise to add richness and tang to the tartare sauce.
• Greek Yoghurt: Opt for full-fat Greek yoghurt for a thicker, creamier consistency. It lightens up the tartare sauce while maintaining its tang.
• Fresh Dill: Finely chop fresh dill for a fragrant, herbaceous flavour. It’s a key ingredient for both the sauce and garnish. I am quite generous with this herb as it has a lovely aroma & adds amazing flavour to the sauce.
• Dijon Mustard: Choose smooth, high-quality Dijon mustard for a bit of sharpness and depth of flavour in the tartare sauce.
• Capers: Rinse and chop capers to add a salty, briny touch that balances the creaminess of the sauce.
• Lemon Juice: Freshly squeezed lemon juice provides acidity and brightness, essential for balancing flavours in the tartare sauce.

For the Prawn Cigars

• Medium-sized Prawns: Fresh, peeled prawns with tails left on ideally for presentation and easy handling in the wonton wraps. You can buy raw or cooked prawns but I use raw.
• Wonton Wrappers: Thin, square wonton wrappers are perfect for wrapping the prawns, giving them a crispy, golden shell when fried. I buy them in packs of 50 & divide them into lots of 12 for the freezer.
• Minced Garlic: Freshly minced garlic infuses the prawns with a punch of savoury flavour. I use minced garlic in a tube but you can mince your own.
• Garlic Olive Oil: Infused garlic olive oil enhances the flavour of the prawns, but regular olive oil can also work if preferred. Some prawns lack a bit of flavour and the longer you marinade them for, the more flavour they will take on, so if you have the time marinade for a couple of hours, otherwise 15mins will be fine.
• Red Chilli Flakes: Add a pinch of red chilli flakes to give the prawns a subtle kick of heat.
• Sea Salt: A coarse sea salt works best to season the prawns and draw out their natural flavour.
• Coconut Oil: I use coconut oil for frying the prawns, as it has a high smoke point and adds a slight sweetness to the dish. Vegetable oil would be fine too.

Instructions:

For the Tartare Sauce

1. In a medium-sized mixing bowl, add the mayonnaise, Greek yoghurt, freshly chopped dill, Dijon mustard, capers, and freshly squeezed lemon juice.
2. Stir the ingredients together until well combined, making sure the flavours are evenly distributed and the sauce has a smooth, creamy texture.
3. Taste the sauce and adjust the seasoning as needed – you may want to add a bit more lemon juice for extra acidity or more dill for a fresher herbal note.
4. Cover the bowl with plastic wrap or transfer the sauce to an airtight container, and set it aside in the refrigerator to allow the flavours to meld while you prepare the prawns.

For the Prawns

1. Start by thoroughly rinsing the prawns under cold running water. Peel them carefully, removing the head & leaving the tail intact for a nice presentation and easy handling.
2. Using a toothpick, gently remove the intestinal tract (the dark vein along the back of each prawn) by inserting the pick under the vein and pulling it out carefully to avoid breaking it. Rinse again if necessary.
3. In a small mixing bowl, add the prawns, minced garlic, garlic olive oil, red chilli flakes, and a pinch of sea salt. Toss everything together until the prawns are evenly coated with the seasoning. You could add more spices & seasoning, I have kept it pretty basic.
4. Let the prawns marinate for 15 minutes at room temperature to absorb the flavours.

Wrapping the Prawns

1. On a clean, flat surface, lay out one wonton wrapper at a time. Place a marinated prawn horizontally across the front edge of the wrapper, positioning it so that the tail is sticking out and visible.
2. Fold the wonton wrapper over the prawn’s head end, ensuring that the wrapper is snug around the body of the prawn. Tuck in any excess pastry around the head for a neat roll.
3. Gently but firmly roll the prawn and wrapper up from the front edge to the back, making sure it’s tight enough to hold its shape but not too tight to tear the wrapper.
4. Repeat this process for each prawn, ensuring all are wrapped evenly.

Cooking the Prawns

1. In a medium-sized pan, heat about 2 inches of coconut oil over medium-high heat. You want enough oil to fully submerge the wrapped prawns while frying.
2. To test if the oil is hot enough, dip the tip of one wrapped prawn into the oil. If it sizzles and bubbles immediately, the oil is ready for frying.
3. Carefully place the wrapped prawns into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry them for about 1 minute, turning them once during cooking to ensure they brown evenly on all sides.
4. Once the prawns are golden and crisp, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

Assembling the Dish

1. Take your serving glasses and place a spoonful of the chilled tartare sauce at the bottom of each glass, spreading it evenly for a smooth base.
2. Place one prawn cigar per glass.
3. Garnish with freshly chopped dill.

Serve & Enjoy!

Helpful Hints

• If you place a skewer through the length of your prawn, it will straighten your prawn making it easier to wrap in pastry.

• Although King prawns are not as tasty, you are marinating them, so these would make larger cigars.

• I have used a medium-sized prawn as that was what I had available at the time.

• If you have the time to marinate the prawns for longer, then do, to get more flavour into them. You can even add more spices. I have kept these pretty basic but the sauce makes up for it.

• If you are not a seafood fan, you could substitute with Feta sticks or chicken bites.

Prawn Cigars with Tartare

(Serves 12 Prep 30 mins)

Ingredients

For the Tartare sauce

• ½ cup Mayonnaise
• 2 Tbsp Greek Yoghurt
• 1 Tbsp chopped Dill
• 1 tsp Dijon Mustard
• 2 tsp Capers
• 1 Tbsp Lemon Juice

For the Prawns

• 12 Medium to large Prawns tails on
• 12 Wonton Wrappers
• 1 tsp minced garlic
• 2 Tbsp Garlic Olive Oil
• Red Chilli Flakes
• 1 tsp Salt
• Coconut Oil

Method

For the Tartare Sauce
In a bowl, combine all the ingredients and set aside.

For the Prawns

1. Rinse and peel the prawns, leaving the tail intact.
2. Use a toothpick to carefully remove the intestines.
3. In a small bowl, toss the prawns with olive oil, garlic, chilli flakes, and a pinch of salt, ensuring they’re well coated. Let them marinate for 15 minutes.
4. Lay a wonton wrapper on a flat surface. Place a prawn across the front edge of the wrapper, leaving the tail exposed, and tuck in the excess pastry at the prawn’s head. Roll firmly.
5. Repeat the process for all the prawns.
6. Heat coconut oil in a pan over medium-high heat. Test the oil by dipping in the tip of a wrapped prawn – it should sizzle when ready.
7. Fry the prawns until golden, about 1 minute, turning them once then transfer them to a paper towel to drain.
8. Spoon some tartare sauce into the bottom of your serving glasses, then place a prawn in each glass.
9. Garnish with freshly chopped dill.

Serve and enjoy!

Wine Pairing Suggestions:

Chablis (Chardonnay):

A crisp Chablis from France’s Burgundy region is a fantastic choice. It has enough acidity to cut through the richness of the crispy pastry and tartare sauce, while its subtle citrus and green apple flavours will enhance the sweetness of the prawns. The wine’s minerality will also complement the briny notes from the capers in the tartare sauce.

Sauvignon Blanc:

A Sauvignon Blanc, particularly from regions like New Zealand or the Loire Valley, offers a bright, zesty acidity with flavours of lemon, lime, and green herbs. The freshness of the wine will play well with the dill and lemon in the tartare sauce, while its vibrant acidity contrasts the fried pastry, keeping the palate refreshed after each bite.

Champagne or Sparkling Wine:

A Brut Champagne or a dry Cava is a classic pairing for fried or crispy foods. The bubbles help cleanse the palate between bites, while the wine’s bright acidity and subtle yeasty flavours balance the crispy pastry and complement the prawns’ delicate sweetness. The effervescence also cuts through the creaminess of the tartare sauce.

Vermentino:

Vermentino, especially from Sardinia or coastal regions of Italy, offers vibrant citrus, herbaceous notes, and a hint of salinity. Its lively acidity and citrusy character make it a great pairing for seafood dishes, and it will complement both the prawns and the fresh flavours of the tartare sauce, particularly the lemon and dill.

Rosé:

A dry Provençal Rosé offers crisp acidity, light berry flavours, and a refreshing finish that complements a variety of foods. The wine’s subtle fruitiness can pair well with the sweet, tender prawns, while its acidity provides a balance to the crispy pastry and tartare sauce. This is a great option for outdoor summer gatherings where you want something refreshing and versatile.

Pinot Grigio:

A light, citrusy Pinot Grigio is another excellent choice, especially if you’re looking for a simple, easy-to-drink wine. Its crisp acidity, lemon zest, and green apple flavours will complement the prawns and tartare sauce without overwhelming the delicate elements of the dish.

These wines all offer a balance of acidity and flavour that enhances the overall dish while ensuring each bite of crispy prawn and tartare sauce is as delicious as the last. Whether you opt for a zesty white, a refreshing sparkling, or a delicate rosé, you’ll have a perfect match!