Kataifi-wrapped prawns

(makes 12)

This 'shredded pastry' is often used for middle eastern desserts, but can also be used for savoury dishes. This super simple recipe is off the back of the packet, requires minimal effort but looks and tastes great! 

Prep time: 10 min + 2hrs defrosting time

Cooking time: 20 min

Ingredients
12 banana green or king prawns
1 egg
salt and pepper
125g kataifi pastry
10g butter
10g olive oil
Lime wedges, to serve
2 T Aioli or dijonnaise or salsa, to serve

Method
1. Preheat the oven to 180˚C. 
2. Remove the shells and devein the prawns, leaving the tail on.
3. Lightly beat the egg and add a pinch of salt and pepper.
4. Remove about 10g of pastry and stretch out to about a 15 x 5 cm rectangle.

5. Dip the prawn in the egg and allow the egg to drip off. Loosely wrap the prawn in the kataifi pastry and place on a tray. Repeat with all the prawns, placing them snugly next to each other. 

6. Melt the butter and add in the olive oil. Lightly brush the pastry with the butter/oil mixture and place in the oven for 15-20 minutes until the pastry is crisp.

7. Serve with lime and aioli, or salsa.