Chicken Goujons and Tiger Prawn Bites

Make Mary Berry's simple breaded chicken strips and filo-wrapped prawns next time you have friends over
By Mary Berry
Chicken Goujons and Tiger Prawn Bites
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the breaded goujons

  • 2 tbsp plain flour
  • 3 x 175 g chicken breasts
  • 1 egg, lightly beaten
  • 4 tbsp breadcrumbs
  • salt and black pepper
  • vegetable oil, for shallow frying

For the tiger prawn filo bites

  • 2 sheets filo pastry
  • 50 g butter, melted
  • 2 tbsp sun-dried tomato purée
  • 15 raw tiger prawns, shells removed, tails left on
  • salt and black pepper


1. For the bread crumbed chicken; season the flour with salt and pepper, and use to lightly dust the chicken strips. Dip each strip into the beaten egg before coating with the breadcrumbs.

2. Pour enough vegetable oil into a frying pan to cover its base. Place of a medium heat, and when hot, add the chicken strips and fry for about 2-3 minutes, until golden brown.

3. For the prawn filo bites Preheat the oven to 200C/gas 6.
Brush each sheet of filo pastry with melted butter and place 1 sheet on top of the other.

4. Season with salt and pepper, and using a sharp knife, cut the pastry in 3 lengthways. Cut 5 strips widthways, so you have 15 squares.

5. Spread each square with a small amount of sun-dried tomato paste. Place 1 prawn in the centre of each square.

6. Pull the prawn slightly so it straightens. Wrap the filo pastry around each prawn so only the tail is showing. Transfer to a greased baking sheet.

7. Brush the filo prawns with more melted butter and bake in the oven for about 10 minutes, turning once halfway through cooking. Bake until the pastry is golden brown and crisp and the prawns are cooked.

8. Serve while hot with a dipping sauce, such as spiced red pepper sauce.

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