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 !


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


400 ml Greek yoghurt

1 tbsp finely diced ginger

1 lime, juice and zest

Fresh parsley, chopped


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.


KADAIFI (or KATAIFI)-Delicious Greek pastry


500 gr “kadaifi” dough

1 cup of Aegina pistachio, minced

250 gr butter of milk (or simple butter)

¼ cup of sugar

1 tbsp cinnamon

For the syrup:

4 cups of water

6 & 1/2 cups of sugar

1 lemon skin       

2 cinnamon sticks

1 tsp of honey

¼ cup of Aegina pistachio, minced for decoration


Preheat oven to 350 degrees F.

Unravel the “kadaifi” dough and divide into 5 equal pieces and those 5 pieces into 6 smaller ones.

In a bowl, mix together the cinnamon, pistachio and sugar.

Soften the butter into a small casserole. Be careful not to burn it.

With a brush, butter the first piece and place in the middle a tsp of the mixed ingredients (cinnamon,pistachio etc)


Roll it, closing both edges so that the filling stays inside. Don’t roll it very firmly, more like a caress.

Continue the process with the rest of the dough pieces.

Place all of them into a well-buttered baking pan and sprinkle with the rest of the butter.

Cover them with a silver foil and bake into a preheated oven in 160 C. for 30 minutes. Uncover and continue baking for another 30 minutes.

Take the pan out of the oven and leave it to cool down. Prepare the syrup.

Boil all the ingredients for 5-7 minutes. Take it off the heat and with a large spoon slowly pour it on the “kadaifi”.

Finally, sprinkle with the pistachio for decoration. Leave it to cool down and serve into small pieces. If you like, you can assort it with vanilla ice cream. It’s simply D-E-L-I-C-I-O-U-S !!!

Pistachio-The Greek “treasure”

Pistachio trees have been cultivated in the Greek island of Aegina since 1860, later spreading to other parts of Attica and Greece.

Throughout Aegina, the dominant variety is known by the name ” Aeginis”, or “koilarati” meaning ” round”, a variety considered high-yielding.

The climate of the island is ideal and the soil composition is unique. This is the reason for the exceptional flavor and aroma of the Aegina’s pistachio.

The exclusive right to identify the pistachio as “Aegina pistachio” was secured

by the E.U. regulation of 1263/96, protecting the local pistachio from those of other regions.

Please, follow my next post for one of the most famous and delicious Greek pastries: