Ingredients
Makes 20 prawns
Kataifi Prawns
200g Antoniou Kataifi Pastry
1kg extra large green prawns (about 20), head and tails removed, peeled, deveined
Oil for frying
Sea salt
Politiki Salad
100g shredded purple cabbage
100g shredded white cabbage
1 large carrot, grated
½ red onion, thinly sliced
1/4 cup chopped parsley
Special Gyros sauce
200g good quality egg mayonnaise
1 tablespoon dijon mustard
¼ teaspoon sweet paprika
Pita bread
Lemon wedges
Method
Combine the salad ingredients in a bowl and set aside.
Combine the gyros sauce ingredients in a bowl and set aside.
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 onto your bench. 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.
Create the Gyros by spreading a generous dollop of special sauce onto the pita bread. Add some salad on top, followed by 3-4 Katifi prawns. Squeeze with lemon.
Video and photography: Mary Politis from Mary’s Kouzina.
Learn how to make a Kataifi Prawn Gyros