125g Kataifi pastry
70g butter, melted
¼ tsp salt
500 g medium – large prawns, deveined, with tails intact
Skordalia – Spicy red capsicum dipping sauce
2 large red capsicums
1 red chilli, halved and seeds removed
2 cloves garlic, peeled
1 TB olive oil
½ cup fresh white breadcrumbs
½ tsp salt
1 TB red wine vinegar
¼ cup extra olive oil
Turn into a light meal by serving with a classic Greek salad
Before starting make sure the prawns are defrosted, rinsed, and well dried. Open the pack of Kataifi remove 1/3 of the pastry and return the remainder of pasty to the pack. Seal and refrigerate for later use. Line a baking tray with baking paper.
Place the Kataifi strands into a rectangular dish and loosen the strands with the fingertips. Add the butter or oil and rub gently into the pastry until evenly coated. Beat together the egg and salt in a small bowl.
Place about 1 tablespoon of the pastry on a board and gently stretch to form a strip, about 15 cm in length. Dip a prawn in the egg mixture and place at one end of the Kataifi strip. Starting at the tail end, roll the pastry around the prawn and place onto the baking tray. Continue with the remaining prawns.
Cover to prevent drying out and refrigerate until needed or up to 4 hours.
Preheat the oven to 200°C and bake 10 – 20 minutes (depending on the size of the prawns) until light golden and crispy and serve.
Prep time: 5 min | Cook time: 15 min
Preheat the oven to 180°C. Halve the capsicums, remove the seeds and place cut side down onto a small baking tray. Add the chilli and garlic to the oil, brush over the capsicums and bake 15 minutes. Place the roasted capsicums into a plastic bag for 10 minutes to allow the steam to loosen the skins. Remove the skin.
Place all the ingredients, except the extra oil in a food processor. Add the oil slowly while blending the mixture to a smooth sauce. Spoon into a glass jar, seal and refrigerate.