Ingredients
180 g Antoniou Kataifi Pastry
6 extra large king prawns, heads removed, peeled, deveined, tails intact
oil for deep frying
2 mango cheeks (flesh only), cut into even cubes
2 baby cucumbers, cut diagonally
1 medium sized red chilli, finely chopped
1/4 red onion, finely chopped
1 tsp olive oil
juice of half a lime
salt and pepper to taste
coriander sprigs for garnish
Sriracha Mayo
3 tbsp whole egg mayonnaise
2 tsp Sriracha sauce
1 tsp lime juice
Recipe tips
Kataifi Pastry quantity
The length of the Kataifi required per prawn will vary depend on the size of the prawns. In order to ensure a tight fit - we recommend measuring the length of the prawn, and using 3 times this length of Kataifi Pastry.
Securing the Kataifi to the prawn
Wetting your hands and the pastry before wrapping helps the Kataifi stick to the prawn. Once wrapped, give the prawn a good squeeze with your damp hand to help prevent the Kataifi from unravelling while cooking.
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge and allow it to come up to room temperature in its packaging.
Remove the Kataifi from its packaging, unravel the bundle on the bench and lay in front of you on a clean bench.
Tear away a small handful of Kataifi Pastry, (approximately 50cm) from the bundle and lay in a long strip on the bench.
Dip your hands in water and and squeeze the strip of pastry (this ensures the kataifi stays in place evenly).
Wrap the Kataifi Pastry around the prawn tightly - repeat for the remaining prawns and Kataifi Pastry. Once all prawns are wrapped, place in the fridge for 10 minutes to set.
Preheat your oil in a small saucepan to 180 deg C. Gently place the wrapped prawns into the hot oil and cook for 1 min or until golden.
Repeat for the remaining prawns and allow them to drain.
For the Sriracha mayo
Combine all three ingredients and set aside.
For the mango salad
Combine the mango, cucumbers, chilli, red onion, lime juice, olive oil and seasoning in a bowl and arrange on a large plate.
Top with the cooked Kataifi prawns, garnish with sprigs of coriander and serve with a Sriracha mayo.
Recipe, styling and video by Souvlaki for the Soul.