Pomegranate Kataifi Prawns with Tarator
[vc_row][vc_column][vc_single_image image=”1163″ img_size=”full”][vc_column_text]A perfect starter or canape for a dinner party as you can prepare them up to a day in advance, then bake them when your guests arrive.
Kataifi pastry is beautiful angel hair pastry used a lot in the Eastern Mediterranean and Middle east for baklava, pies and puddings, and we love it! Here we have marinaded gorgeous raw prawns in our Pomegranate Ketçhup then wrapped them in buttery kataifi pastry. The dip tarator is a Turkish sauce made with a mixture of nuts, bread, oil, garlic and vinegar, the traditional sea food accompaniment. If you can find kataifi pastry use filo instead.
For the Tarator 40g Hazelnuts 30g White Bread, torn into pieces 5 Walnut Halves 2 cloves of Garlic 5tbsp Water 100ml Olive Oil 1tbsp White Wine Vinegar 1tbsp Thick Yogurt 1 pinch of Sumac to garnish (optional) Sea Salt
For the Prawns 15 King Prawns, heads and shells removed, deveined 2tbsp Aphrodite’s Pomegranate Ketçhup 1 clove of garlic 1tbsp fresh Coriander, finely sliced 50g Salted Butter, melted 200g Kataifi Pastry 1 Lemon, cut into wedges
Put all the ingredients for the Tarator (except for the sumac and 4-5 hazelnuts) and a pinch of salt into a food processor and whizz into a paste. The sauce should be the consistency of thick double cream, if it is too thick just add a little more water. Check seasoning, transfer to a bowl and sprinkle the Tarator with the sumac (if using), reserved hazelnuts and a glug of olive oil, set aside.
Preheat the oven to 180˚C. Put the prawns in a bowl along with the Pomegranate Ketçhup, garlic, and coriander, mix thoroughly. Open out the kataifi pastry and separate it out into 15 lengths. Wrap each prawn in one of the lengths of pastry starting at the tail then wind it round the flesh to the top until all the flesh is covered. Place on a baking tray and repeat until you have done all the prawns. Brush melted butter on each of them then turn over and brush butter on the other side. Place them in the oven and cook for 8-10 minutes until the pastry is golden.
To serve place the prawns on a plate accompanied by the Tarator for dipping and lemon wedges for the prawns. [/vc_column_text][/vc_column][/vc_row]
Pomegranate Kataifi Prawns with Tarator was originally published on Aphrodites