Prawn in kitafi

This starter is crispy and sweet – give it a shot and let me know how you get on!


frozen kataifi pastry

2tbsp plain flour

1 egg

Dash of milk

12 fresh Dublin bay prawns

oil (for deep-frying)

sea salt and freshly ground black pepper

3 tbsp mayonnaise

Zest and justice if half a lemon

mixed micro salad leaves lightly dressed with french vinaigrette, to serve



Firstly mix the lemon and mayonnaise In a bowl and set aide until serving.

Allow the pastry to thaw for 2 hours so it’s soft enough to work with.

In a bowl place the flour and season beautifully with salt and pepper.

Add the egg and milk to another bowl and whisk until combined.

Lay down 12 small individual bundles of kitafi pastry on the surface. Make sure to spread them out nicely.

Dust the prawns in the flour, then into the egg wash and then wrap tightly in the pastry.

Heat a saucepan or deep pan of oil and fry the prawns until crispy and cooked through.

Drain on some kitchen paper.

Now you are ready to serve. Spoon on that lemon mayo. Arrange 3/4 prawns around and scatter around the salad enjoy.

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