Prawns and scallops in kataifiwith spicy capsicum skordalia

Prawns and scallops in kataifiwith spicy capsicum skordalia

Garídes kai ostráka may kataïfimay kaftéri pipéria skordália

By
From
Lyndey and Blair's Taste of Greece
Serves
6
Photographer
Chris Chen

Kataifipastry is made with a special form of shredded filo dough. It is usually used in sweets, especially those with nuts and honey but I also like it in savoury dishes. With patience you can make your own by shredding filo into very fine strips.

Ingredients

Quantity Ingredient
1/2 375 g packet of kataifi pastry
90g butter, melted
1/2 cup chopped dill
12 large raw prawns, peeled and deveined with tails intact
12 large fresh scallops
1/2 cup extra-virgin olive oil

Spicy capsicum skordalia

Quantity Ingredient
1 long mild red chilli, deseeded and roughly chopped
2 slices white bread, crusts removed
1 teaspoon sea salt flakes
250g roasted red capsicums, in oil, drained
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil

Method

  1. Open the packet of kataifipastry, place in a bowl and loosen the strands with your fingers. Return half of the pastry to the packet for later use.
  2. Add the melted butter and dill to the pastry in the bowl, then mix with your fingers until the pastry is evenly coated. Place about 1 tablespoon of the pastry on a board and gently stretch to form a 10 cm long strip. Place a prawn at one end of the strip and roll the pastry around the prawn. Place on a tray. Continue with the remaining prawns. Repeat the process with the scallops. Cover with a clean tea towel to prevent drying out; refrigerate until needed.
  3. To make the skordalia, blitz the chilli, bread and salt in a food processor until crumbs form. Add the capsicum and process again until smooth. While the food processor is working, add the vinegar and then slowly add the oil until the mixture blends to a smooth, creamy texture.
  4. Heat the oil in a large frying pan over a medium–high heat and cook the prawns and scallops in batches, the prawns for 2 minutes on each side and the scallops for 1–2 minutes on each side, or until golden and cooked through (reduce the heat to medium if they are cooking too quickly). Reheat the oil between batches. Drain on paper towels.
  5. Serve the fried prawns and scallops with the skordalia.

Lyndey’s note

  • The prawns and scallops can be prepared ahead of time: wrap them in the kataifipastry, place on a tray in a single layer, cover and keep in the refrigerator for up to 3–4 hours. The spicy capsicum skordalia can be made several days ahead.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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