Kataifi Prawns
Ingredients
Makes 20 prawns
1kg extra large green prawns (about 20), heads removed, peeled, deveined, tails intact
200g Antoniou Kataifi Pastry
100g butter, melted
1 egg, lightly beaten
1 tbsp fresh parsley, chopped
Lemon wedges
Method
1. Start the recipe by preheating your oven to 200 deg C and line a baking tray with baking paper
2. Peel and devein prawns, leaving tails intact.
3. Place the kataifi pastry in a bowl and loosen until strands are separated.
4. Pour the butter over the kataifi, gently massaging into the pastry, ensuring all the strands are evenly coated.
5. Tear a small handful of kataifi, (approx. 10g) away from the bundle and lay in a long strip on the bench.
6. Dip a prawn into the egg mixture, then place at the base of the kataifi strip.
7. Proceed to roll the prawn away from you, wrapping the kataifi around tightly. 8. Repeat with the remaining prawns and bake for 15-20 minutes until golden.
9. Garnish with a sprinkling of parsley and fresh lemon wedges. Also try serving with a spicy mayo or chopped fresh coriander and freshly squeezed lime.
Note:
Kataifi prawns are just as delicious deep fried. Follow the same preparation method for the prawns, skipping steps 4 & 6, then simply deep-fry in any vegetable oil.
Kataifi Prawns with Honey Chilli Dipping Sauce
Ingredients
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
Dipping Sauce
1/2 cup mild chilli sauce
1 tablespoon honey
1 tablespoon lime juice
Method
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.