My youngest named these!
The pastry does resemble a fishing net as you unravel it so the name has stuck.
I have oven baked the prawns but you can deep fry them too and if prawns aren’t popular try strips of firm white fish, they work very well too.
The pastry that I buy here is egg free, just double check on your ingredients if you need to be egg free.
Serves 6.
Ingredients
1.2kg peeled and deveined large prawns with tails still attached
375g kataifi also known as shredded pastry
Sweet chilli sauce or lime mayo to serve
Method
Remove the pastry from the fridge and allow to come up to room temperature.
Pre heat the oven to 200 degrees Centigrade.
Line two baking sheets with baking parchment.
Loosen the pastry with your finger tips until you have separated the strands. Cover the pastry with a damp tea towel when you aren’t using it.
Hold a prawn by its tail and take wind several strands of pastry around the prawn until it is completely covered.
Lay on the baking sheet and repeat with the remaining prawns.
Bake the prawns for 10-12 mins until the prawn is cooked and the pastry crisp.
Serve with the sweet chilli sauce or lime mayo as a dip.
Cooking Up The Pantry 