Kataifi prawns with tzatziki

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Prep Time: depends on how quickly you wrap the prawns
Servings: 4–6 as a starter
Cooking Time: super quick
Ingredients
  • 18 - prawn tails, shelled and deveined
  • - salt and freshly ground black pepper
  • - zest of 1 lemon
  • - about 200g kataifi dough
  • 2 - egg whites, whisked
  • - oil for deep-frying
  • - tzatziki for dipping
Method

1. Thread the prawns onto thin kebab sticks – insert the stick from the tip of the tail through each prawn so that the tail will be left behind when you bite off the thicker part. Season with salt, pepper and lemon zest.

2. Roll open the kataifi dough. Using sharp kitchen scissors, cut three or four 15cmlengths of a few strands each. This is just a starting point because once you wrap the prawns, you’ll have to work out how much dough you’ll need for each parcel. Dip 3–4 prawns in the egg white until well-coated and wrap them, one by one, in the thin bundle of dough to form a parcel. Pinch the end closed with the tail sticking out. Repeat until all the prawns are wrapped. Refrigerate until needed and freeze any leftover dough for next time.

Tip
You can do this labour-intensive wrapping the day before; store the parcels in the refrigerator.

3. Heat the oil for deep-frying until hot. Test the heat with a piece of bread or extra dough – once it floats and bubbles form around it, the oil is ready. Fry a few prawns at a time until the pastry is golden-brown and crispy (it should not take more than a few minutes; test one if you’re unsure).

4. Serve these crispy snacks hot or at room temperature with a dipping sauce such as tzatziki.

[FENNEL SALAD]
Need to stretch this starter a bit? Try this salad... Using a sharp knife, cut 1 fennel bulb into thin slices and mix immediately with about 15ml capers, a sprinkling of olive oil and the juice of half a lemon. This will prevent the fennel from oxidising and discolouring. Add 8 sliced radishes, a thinly sliced green apple and a handful of soft herbs like mint, coriander and basil.

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