Kataifi Prawns
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Kataifi Prawns
Tender king prawns wrapped in a crisp, angel hair pastry and fried. Served with a flavourful coriander pesto and a creamy parsley sauce. A spectacular dish which is well worth the effort.
For The Prawns...
| Code | Product | Pack Size |
| From Your Fridge | Good quality, head and shell on King Prawns | |
| 29436 | Kataifi Pastry | 400gm |
| 92564 | Veg Oil | 20ltr |
For The Coriander Pesto...
| Code | Product | Pack Size |
| 23366 | 200gm Cashew Nuts | 1kg |
| From The Fridge | Coriander Leaves | 300gm |
| From The Fridge | Mint Leaves with no stalk | 150gm |
| From The Fridge | Garlic Cloves | 2 |
| From The Fridge | Lemon Juice | 6tbsp |
| 7704 | 6 tbsp Extra Virgin Olive Oil | 2ltr |
| From The Fridge | A pinch of salt and black pepper |
Prep
- Remove the head and shell from your prawns leaving the tail on.
- Insert a cocktail stick down the center of each prawn leaving enough showing to remove it afterwards. This will prevent the prawns curling during cooking.
- Place on a baking sheet and bake in the oven until melted & golden.
- Wrap each prawn completely in the Kataifi pastry leaving only the tail showing. The pastry needs to be around 3 or 4 layers thick.
- To make the coriander pesto add all the ingredients to your blender and pulse until fully combined, you still want a crunch to the pesto so don’t over blend into a smooth paste. Pause every few seconds and taste until the right consistency is achieved.
To Serve
- Fry the prawns in vegetable oil at 190C for 1 ½ minutes and place on paper before serving.
- Spoon 3 equal portions of the pesto onto the plate and sit the prawns on top.
- Drizzle with a parsley sauce.
