Dezi’s Kataifi Prawns

@dezi_cooks Kataifi Prawns

Perfect for entertaining, Messe or as a special meal for two

Ingredients

• 12 green prawn cutlets deveined and tail on
• 190 grams of Kataifi pastry (half a pack) at room temperature
• 1 egg
• 30 g salted butter
• 2 tbs Thyme infused honey (or plain honey)
• 1.5 tbs water
• 1 tbs olive oil
• 1/4 tsp pomegranate molasses
• Lebanese cucumber
• 1/2 ripe avocado
• 1/2 small shallot
• 1/2 ripe tomatoes
• 1 sprig mint
• 4 tbs olive oil
• 2 tbs white wine vinegar
• Salt

Method

1. Pre-heat oven to 215°C
2. Line a baking tray with baking paper and spray lightly with olive oil.
3. Lightly whisk egg into a small bowl
4. In a bowl add your Kataifi pastry and use your fingertips to loosen. Cover with a damp towel to avoid drying out between preparation.
5. On a chopping board lay out Kataifi pastry approx. an inch thick and 15-20 cm long.
6. Dip individual prawn into egg wash & wrap in the pastry. Lay onto baking tray
7. In a small saucepan melt butter. Using a pastry brush dab lightly onto the top of each prawn. Lastly spray tops with olive oil.
8. Bake for 12 to 15 minutes until lightly golden
9. Season with salt once the prawns have been cooked.

HOLD UP, DON’T FORGET YOUR: Sweet Dipping Sauce

• 2 tbs Thyme infused honey (or plain honey) 1.5 tbs water
• 1 tbs olive oil
• 1/4 tsp pomegranate molasses

Method

1. In a small sport saucepan on low heat mix honey and water, using your Lil’ Mama
2. Once the honey is thinner add the olive oil and mix well.
3. Lastly the pomegranate molasses.
4. Mix and taste (you can add more molasses if you like, but be careful a little goes a long way)
5. Allow to cool. You can add a splash of water if you would like to thinner.

HOLD UP, DON’T FORGET YOUR: Salsa

• 1 Lebanese cucumber 1/2 ripe avocado
• 1/2 small shallot
• 1/2 ripe tomatoes
• 1 sprig mint
• 4 tbs olive oil
• 2 tbs white wine vinegar Salt

Method

Sliced cucumber in half. Slice again lengthways. Use a spoon or your knife to de-seed the cucumber. Cut into small cubes and put into your bowl.

• Sliced avocado into small squares and use a spoon to scoop it out
• Dice the shallot and tomato, add into your bowl, on your Meze Board
• Lastly, chop your fresh mint leaves (you can also keep some to garnish) and top the salsa.
• Dress with olive oil, a generous pinch of salt and white wine vinegar.

To serve, add lemon wedges and a sprinkle of mint and fresh pomegranate seeds.

Time Needed

Nigella’s: 40 minutes
Rookie’s: 1.5 hours

Don’t forget to lick the koutali 😉

Product Used