Melt the remaining butter and brush
over two sheets of phyllo pastry, then
sprinkle with breadcrumbs. Place a third sheet of phyllo pastry diagonally on top of the first two sheets. Spoon a generous dollop of the prawn filling into the centre of the phyllo pastry. Bring the corners together in the middle and loosely tie with a spring onion to secure. Repeat
with the remaining pastry and filling.
Place the parcels onto a greased baking tray. Bake in a preheated oven for 25 minutes or until golden brown.
Hollandaise sauce: Make the sauce
while the phyllo parcels are in the oven. Beat the egg yolks, lemon juice, mustard, dill and a pinch of salt for five seconds. Heat the butter in a microwave oven until it starts to boil. Slowly add the butter to the egg mixture while beating continuously. Beat for another 60 seconds after all the butter has been added. Serve spooned over the hot phyllo baskets.
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