CRISPY PRAWNS IN KATAIFI PASTRY
- 20 prawns
- 1 pack kataifi pastry
- 1 tbsp soy sauce
- Zest of 1 lime
- 1 clove garlic, grated
- 4 pinches Espelette pepper
- 50g melted butter
De-vein and peel the prawns, keeping the tail intact.
Make the marinade by mixing the soy sauce, garlic and pepper in a bowl.
Stir in the lime zest
Add prawns and leave to marinate for 30 minutes.
Preheat the oven to 200°C.
Remove the prawns from the marinade and drain well. Unroll the kataifi pastry and divide into 12 cm lengths. Wrap the prawns in the pastry, leaving the unpeeled tail section exposed.
Cut away any excess pastry.
Arrange the pastry-wrapped prawns on a baking sheet lined with parchment paper. Brush with melted butter.
Bake in the oven for 10 minutes until the pastry is crisp and golden.