serves 6 as an entree
850g (about 18) large green prawns
100g Antoniou Kataifi pastry
1 tablespoon canola oil
1 tablespoon sesame oil
2 eggs, lightly beaten
1/2 cup mild chilli sauce
1 tablespoon honey
1 tablespoon lime juice
Preheat oven to 220°C. Line 2 oven trays with non-stick baking paper.
Peel and devein prawns, leaving tails intact. Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Combine oils and add to pastry; mix with fingers until pastry is evenly coated with oil. Place 1 tablespoon of pastry on a board and gently stretch to form a 15cm long strip. Hold a prawn by the tail and dip into egg; place at one end of the strip and roll pastry around prawn. Place on prepared tray. Continue with remaining prawns. Bake 12 minutes or until lightly golden. Serve with honey chilli dipping sauce.
To make sauce: combine all ingredients.
Cook’s Tip: No fuss entrée for 6 or serve as a savoury with drinks. Potato wedges and a salad transform this dish into a main meal for 4.