Bastilla with prawns and harissa

Name: bastilla with prawns and harissa
Total time: 30 min
Yield: 4
Ingredients: 600 big deep frozen stir shrimp; 1 business suit filo pastry; 100 gram butter; powdered sugar; 1 pinch paprika; 5 Red pepper for the harissa; 2 clove garlic for the harissa; 1 mespoint cumin powder (djinten) for the harissa; 1 mespoint coriander powder (ketoembar) for the harissa; 1 mespoint smoked paprika for the harissa; 1 mespoint paprika for the harissa; 1 teaspoon tomato paste for the harissa; 1 tablespoon lemon juice for the harissa; 3 tablespoon olive oil for the harissa

Ingredients

600 big deep frozen stir shrimp
1 business suit filo pastry
100 gram butter
Powdered sugar
1 pinch paprika
5 Red pepper for the harissa
2 clove garlic for the harissa

1 mespoint cumin powder (djinten) for the harissa
1 mespoint coriander powder (ketoembar) for the harissa
1 mespoint smoked paprika for the harissa
1 mespoint paprika for the harissa
1 teaspoon tomato paste for the harissa
1 tablespoon lemon juice for the harissa
3 tablespoon olive oil for the harissa

Directions

Preheat the oven to 200ºC.
Put 1 sheet of filo dough in the baking tins, carefully push the dough into the mold and let the rest of the dough sheet overhang. Brush with butter and place a new sheet of dough crosswise. Brush with butter and continue with half a sheet of dough to strengthen the bottom.
Divide the marinated shrimps with harissa over the molds. Brush the overhanging dough with butter and fold over the shrimp. Spread the dough on the top with butter and bake the bastillas in the oven in about 25 minutes until tender and golden brown.
Sprinkle the bastilla lightly with icing sugar and paprika powder. Delicious with a salad of shaved zucchini and lemon.