Prawns wrapped in shredded pastry make for a crunchy appetiser or picnic basket contender.
- 20 large green king prawns, heads removed, peeled, deveined, tails intact
- 200 g kadayif pastry (see Note)
- 40 g butter, melted
Muhammara (walnut-capsicum dip)
- 2 red capsicum
- 1½ tbsp capsicum paste (see Note)
- ⅔ cup (70 g) walnuts
- ½ clove garlic
- ⅓ cup (80 ml) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
To make the muhammara, preheat an oven to 180ºC and line an oven tray with baking paper. Roast the red capsicum, turning occasionally for 50-60 minutes, or until slightly charred on the outside and cooked through. Set aside until cool enough to handle, then remove seeds, peel and chop coarsely. Place in the jug of a blender with the capsicum paste, walnuts, garlic and olive oil. Blend until a dip forms and season to taste.
Place pastry in a mixing bowl, add butter and run your fingers though the pastry to coat with the butter. With about 10 g shredded pastry per prawn, wrap the pastry in a circular movement around each prawn, working from tail end to the head end.
Cook the prawns either in a deep fryer or roast in an oven. To deep fry, preheat oil in a medium saucepan until 180ºC, then cook in batches for 2-3 minutes, or until golden. Remove from oil with a slotted spoon and drain on paper towel. To bake, preheat oven to 200°C, place prawns on a baking paper-lined oven tray for 15-20 minutes, or until golden.
Spoon some muhammara dip on each plate, top with the prawns (tails up) to serve.
• Kadayif is also know as Kataifi (in Greek) and is shredded pastry, available in Mediterranean delicatessens. Capsicum paste is available in Turkish food stores.
Photography by Alan Benson. Styling by Michelle Noerianto.