These are ridiculously tasty! You HAVE to eat these with your fingers as part of the enjoyment is the finger licking at the end!
I use shell on prawns, I then remove the shell, leaving the tail on, remove the vein and then butterfly the prawns to maximise the surface area for the marinade to cover.
1kg prawns, shells removed, deveined and butterflied
120mls olive oil
3 garlic cloves
handful fresh parsley
handful fresh oregano
zest of 1 lemon
juice of 2 lemons
salt and pepper
Process the oil, garlic, parsley, oregano, zest, juice, salt and pepper.
Combine the prawns and dressing in a large bowl and allow to marinade for 30 minutes.
Cook in a frying pan or on the barbecue flat plate over high heat until the prawn meat is cooked through.
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.
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
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.