KATAÏFI PRAWNS

NIKKI TAKES ON KATAÏFI PRAWNS

Nikki was busy making this scrumptious Prawns wrapped in Kataïfi phyllo + Muhammara as a side. This recipe is oven backed, quick and easy to prepare. Just delicious!

Serve as an entree or hors-d’oeuvre.

WHAT YOU NEED

15 Prawns or large shrimp, peel and deveined and leaving tails intact

1 Box of Kataïfi pastry

1 Stick of melted butter

1/2 Teaspoon Harissa

2 Teaspoon extra virgin olive oil

Sea salt and freshly ground pepper

1 Fresh Lemon 

Muhammara Dipping Sauce

HOW TO MAKE IT

Preheat oven to  375° F.

Lay out the Kataïfi pastry dough, (a very-thin noodle like vermicelli type), in strips on a cutting board and drizzle the melted butter on each to loosen the strands and flavor.

Lay each prawn on a strip and wrap each one with the pastry.

Place the prawns on a baking tray and let them cook in the oven to crisp up the pastry for 15 minutes at 375 or until or until lightly golden and crispy.

Allow them all to cool slightly before serving, squeeze some lemon juice, and serve with dip of your choice.

Or serve it with Muhammara and garnish with pomegranates, Aleppo pepper and coriander.

NOTES

Serve them with a variety of sauces such as marinara, duck sauce and Mango dipping sauce.