Kataifi Wrapped Prawns

Serves 4 as an appetizer

Time 40 minutes

Ingredients

1 pack kataifi pastry

For the Prawn Marinade

12 large green prawn tails

¼ cup extra virgin olive oil

2 cloves garlic, finely chopped

¼ tsp dried chilli flakes

½ lemon, juice and zest

1 tsp fresh oregano, finely chopped

1 tsp fresh mint, finely chopped

1 tsp fresh dill, finely chopped

2 cups extra virgin olive oil for frying

Salt and pepper

For the Dipping Sauce

1 cup Greek yoghurt

1 tsp fresh oregano, finely chopped

1 tsp fresh mint, finely chopped

1 tsp fresh dill, finely chopped

Juice of ½ a lemon

Pinch of salt and pepper

1 tbsp extra virgin olive oil

Method

To make the dipping sauce, mix all ingredients in a bowl, cover and set aside.

To marinate the prawns, place prawns in a bowl with the rest of the marinade ingredients. Stir to coat. Cover and place in the fridge to marinate for at least half an hour.

To wrap the prawns in the pastry, remove the kataifi from its packaging and lay out on a clean bench. Tear away a small bunch and lay in a long strip on the bench. Dip your hands in water and squeeze the strip of pastry to make sure it’s even. Wrap the pastry around the prawn tightly and repeat with remaining prawns and pastry.

Place prawns on a plate and refrigerate for 10 minutes to set.

Heat the oil for frying in a small saucepan over medium-high heat. Once hot, fry the prawns in batches until golden. Remove and place on a cooling rack with a tray underneath.

Serve with dipping sauce.