Prawn in kataifi with lemon mayonnaise
The pastry can be bought in the freezer section of any Asian market but if you can’t seem to get some, you can always slice some filo pastry with a knife. Micro salads can be found in specialised stores, or you can usually order them in from your local fruit and veg shop....
- Allow the pastry to thaw for 2 hours so that it’s soft enough to work with.
- Mix the lemon zest and juice and mayonnaise in a bowl and set aside until serving.
- Place the flour in a bowl and season with salt and pepper. Add the egg and milk to another bowl and whisk until combined.
- Lay down twelve small individual bundles of Kataifi pastry on your work surface. Make sure to spread them out nicely. Dust the prawns in the flour, then dip them in the egg wash and wrap tightly in the pastry.
- Put the sunflower oil into a deep saucepan over a high heat. Once the oil is hot enough, deep-fry the prawns until crispy and cooked through, then drain on some kitchen paper.
- Now you are ready to serve. Spoon a teaspoon of the lemon mayonnaise onto a plate. Arrange three prawns around the mayonnaise and then scatter the salad neatly around the outside.
- 100g Kataifi pastry (frozen)
- Zest and juice of ½ lemon
- 3 tablespoons mayonnaise
- 2 tablespoons plain flour
- Sea salt and freshly ground black pepper to season
- 1 egg
- 100ml milk
- 12 fresh Dublin Bay prawns
- 500ml sunflower oil
- Mixed micro salad leaves