Ingredients
Makes 20 prawns
200g Antoniou Kataifi Pastry
1kg extra large green prawns (about 20), heads removed, peeled, deveined, tails intact
Oil for frying
Sea salt
To serve
Lemon wedges
Aioli or tartare sauce
Method
Place the Kataifi Pastry in a bowl and loosen until the strands are separated. Using approximately 10-12g of Kataifi Pastry, lay it in a long strip on your workspace.
Place the fresh prawn at the bottom end of the Kataifi and roll it tightly.
Wet your hand. Place the wrapped prawn into your hand, squeezing it firmly. This will compact any loose strands and prevent them from unravelling when you fry them. Repeat with the remaining prawns and Kataifi.
Add oil to a small pot, enough for deep frying and bring it to a medium heat. Carefully place the prawns into the hot oil and fry for approximately 5 minutes or until they’re golden.
Garnish with a sprinkling of sea salt and a squeeze of lemon.
Video and photography: Mary Politis from Mary’s Kouzina.
Learn how to make Kataifi Prawns