Tiger prawns in “kadaifi” pastry

How the Greek traditional cuisine meets “Nouvelle Cuisine”.

Try this recipe. It’ s easy, quick, kid-friendly because of the skewer and simply… yummy !

INGREDIENTS:

10 tiger prawns peeled and deveined

Small packet of kadaifi pastry

1 egg, beaten to make egg wash

1 lt vegetable oil for frying

For the marinade:

2 chillies, diced

1 Lemon grass(or lemon), left whole for easy removal

1 garlic clove

Coriander leaves, chopped                    

1 lemon, juice and zest

100 ml sesame oil (or vegetable oil)

1 tbsp dried ginger

FOR THE DIP:

400 ml Greek yoghurt

1 tbsp finely diced ginger

1 lime, juice and zest

Fresh parsley, chopped

HOW TO:

1. Soak the prawns in the marinade for at least one hour.

2. Place each prawn on a skewer, dip in egg wash and roll in kadaifi pastry (approx 10cm x 3 cm strip).

3. In a small pan, deep fry until golden with enough oil to cover the prawn but not the stick.

4. Mix together all the ingredients for the dip and serve alongside the prawns in a platter.

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