How to make crispy Kataifi prawns
Prawns wrapped in Kunafa pastry and fried until golden
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 5m |
| SERVES | 2 |
5 tail-on medium sized prawns
6 gms ginger and garlic paste (equal measurements)
5 ml lemon juice
3 gms salt
3 gms red chili powder
1 gms turmeric powder
1 egg
100 gms Kunafa pastry
2 gms garam masala powder
1. Marinate the prawns with ginger and garlic paste, lemon juice, turmeric powder, salt, chili powder and garam masala.
2. In a separate bowl, beat the egg until fluffy.
3. Spread the pastry to form a thin layer on a tray or work surface.
4. Roll the prawns in the Kunafa pastry, wrapping from one end to the other.
5. Apply the egg as an adhesive at the end of the pastry and finish rolling.
6. Cover and refrigerate for half an hour or until you are ready to fry.
7. Heat the oil on a medium flame and deep fry the prawns till golden.
8. Remove from the oil, serve hot.
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