Prawns wrapped in almond kataifi

Prawns wrapped in almond kataifi

By
From
Arabesque
Serves
6
Photographer
William Meppem

Don’t think that kataifi is used only for sweet pastries. It works just as well for many savoury pies. Serve these as a spectacularly simple starter, with a sprinkle of preserved lemon gremolata, a drizzle of extra-virgin olive oil and a big dollop of saffron-yoghurt cheese.

Ingredients

Quantity Ingredient
12 king prawns
salt and pepper
1 preserved lemon
1/2 packet kataifi pastry
150g butter
75g flaked almonds, fried in 20 ml olive oil
1 tablespoon Preserved lemon gremolata
extra-virgin olive oil
100g Saffron-yoghurt cheese

Method

  1. Remove the body shells and legs from the prawns, keeping the heads and tails intact. Cut carefully along the back and remove any black intestines. Lightly season with salt and pepper. Scrape away the flesh from the preserved lemon and cut the skin into 3 mm strips. Lay a strip of lemon along the groove in each prawn’s back.
  2. Carefully unfold the kataifi pastry into one ‘skein’ and ease away one half. (Return the rest to the packet, seal tightly, and refrigerate or freeze for future use.)
  3. Trim the pastry to 20 cm, and carefully divide it into 12 long sections. Take one section (cover the rest with a damp tea-towel), bunch the strands together tightly and lay out in a strip along the work surface. Brush all down the length of the pastry strands with melted butter and then sprinkle with the flaked almonds.
  4. Lay the prawn, head-touching-tail, at one end of the pastry, and roll it up tightly to make a fat pastry cocoon around the body. Trim so any excess pastry is tucked underneath the prawn. Repeat with the remaining prawns. Cover them with a damp tea-towel and refrigerate for at least half an hour before baking.
  5. Preheat the oven to 180°C. Place the prawns on an oven tray lined with baking paper, and cook until the pastry is golden-brown and crisp.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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