Crispy Fried Prawns in Kataifi Pastry

Yields: 2 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

Recipe by Chef Neven Maguire.

Ingredients

0/18 Ingredients
Adjust Servings
  • Sauce Vierge

Instructions

0/5 Instructions
  • Thaw the pastry whilst still in its plastic for a minimum of 2 hours before using. Once it is thawed it will be soft and pliable and ready to use but remember when using it, you must always keep it well covered. Place the flour in a shallow dish and season generously. Beat the eggs with the milk and a pinch of salt in a separate shallow dish.
  • Toss the prawns until lightly coated in the seasoned flour, then dip briefly in the egg wash, then wrap well in kataifi pastry. To wrap the prawns, lay about 10g (1/4oz) of the kataifi pastry in a rectangle on a board. Sit a prawn across the width at the end closest to you and then roll it up away from you to completely enclose. Place on a non-stick parchment paper wellspaced apart so that they don’t get tangled up and cover with clingfilm. Chill until ready to use- these will sit happily for up to 4 hours in the fridge.
  • Just before serving, heat the oil in a deep-fat fryer or a deep-sided pan to 160C (325F). Cook the coated prawns in batches of three for about 3 minutes turning half way through until crisp and golden brown and the prawns are cooked through. Drain on kitchen paper.
  • To serve, place three prawns to one side of large serving plate. Spoon a little chilli jam to the other side with a little of the lemon mayonnaise alongside. On third part of the plate arrange a small pile of dressed salad.
  • Sauce Vierge (Makes about 175ml / 6fl oz): Warm the lemon oil in a small pan. Gently fry the onion and roasted pepper for 5 minutes, stirring occasionally. Pour in the vinegar, then add the lemon rind and sugar. Cook for another 2–3 minutes, until bubbling and warmed through. Season to taste and stir in the herbs. Keep warm and use as required.

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