Prawns

Kataifi and prosciutto-wrapped prawns with lemon and aioli

Name: Pastry and prosciutto-wrapped prawns with lemon and aioli recipe
Yield: 12
Ingredients: 376g packet kataifi pastry (finely shredded pastry – from specialty grocers); 150g unsalted butter, melted; 12 pieces thinly sliced prosciutto; 12 large green king prawns, peeled, deveined, tails intact; Vegetable oil, to fry; 1/2 cup (150g) whole egg mayonnaise; 1 bunch tarragon, leaves picked; Juice of 1 lemon; 1 garlic clove, crushed; 1/4 tsp sweet paprika

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by Helena Moursellas

Nov 18, 2021

Switch up the seafood this festive season with this prosciutto and prawn starter. You will need a deep-frying thermometer.

376g packet kataifi pastry (finely shredded pastry – from specialty grocers)
150g unsalted butter, melted
12 pieces thinly sliced prosciutto
12 large green king prawns, peeled, deveined, tails intact
Vegetable oil, to fry

Lemon and tarragon aioli

1/2 cup (150g) whole egg mayonnaise
1 bunch tarragon, leaves picked
Juice of 1 lemon
1 garlic clove, crushed
1/4 tsp sweet paprika

Method

1.

For the aioli, combine all ingredients with 1 tsp salt flakes in a bowl and chill until required.
2.

Carefully loosen kataifi pastry apart. Lay a strip of pastry about 20cm long and 4cm wide on a work surface. Drizzle with a little melted butter and lay a piece of prosciutto on top, followed by a prawn. Tightly wrap the prawn in the pastry and prosciutto. Repeat with remaining pastry, prosciutto and prawns.
3.

Place 2cm vegetable oil in a large frypan and heat to 180°C on a deep- frying thermometer. Working in batches, fry prawns for 2-3 minutes on each side or until golden brown. Drain on paper towel. Sprinkle kataifi prawns with salt flakes and serve with lemon & tarragon aioli.