Blend Pomì ketchup: and Mayonnaise in equal proServes, season with salt, pepper, orange juice, brandy and Worchester sauce. Leave in the fridge.
Wrap the cleaned prawns in the Phyllo dough, sealing the edges with wet fingers.
Heat up the seed oil and fry the prawn rolls (2 minutes per side), then well drain them from exceeding oil on absorbent paper.
Serve the rolls and the Pink dip together.