Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

• 500 g shelled prawns, uncooked
• 700 g ricotta cheese
• 12 cup fresh cilantro, finely chopped
• 14-12 preserved lemon, finely chopped (use the rind only & discard the flesh)
• 1 tablespoon capers, rinsed & drained
• 1 teaspoon tabil (Tabil - Traditional Tunisian Spice Mix)
• 1 teaspoon salt
• 12 teaspoon harissa
• 1 egg, beaten
• fresh ground black pepper, to taste
• 30 rectangular phyllo pastry sheets (approx 4.5-inchx6.5-inch)
• sunflower oil or vegetable oil, for frying

1. Put the prawns in a bowl with the cilantro, lemon, capers, spice, salt & harissa.
2. Add the ricotta & mix together using your hands or a wooden spoon.
3. Mix in the egg & the black pepper.
4. Take a sheet of phyllo pastry, fold in half to strengthen.
5. Place a line of filling in the middle of the sheet, then roll up tightly - making sure to tuck the sides over the filling first.
6. You can seal the fingers with a little water - this will stop the oil seeping in & the filling from bubbling out.
7. Pour enough sunflower or vegetable oil into a large frying pan to cover the bottom by 1/2".
8. Heat the oil over a medium heat until it is around 180c, then fry the fingers in batches for around 8-10 minutes or until they are crisp & deep golden, you will need to turn them so that they cook evenly.
9. Remove the fingers wfrom the oil with a slotted spoon & stand upright on plenty of kitchen paper to drain.
10. Serve warm.
11. (if you do want to make these slightly ahead of time, you can fry them & reheat in the oven but take care not to leave them too long as the prawns will over cook & become rubbery.

ricotta cheese, fresh cilantro, lemon, capers, tunisian spice mix, salt, harissa, egg, fresh ground black pepper, rectangular phyllo pastry, sunflower oil

Taken from www.food.com/recipe/doights-de-fatma-fatmas-fingers-tunisian-spring-rolls-386111 (may not work)