Allow Kataifi to thaw completely to room temperature in its packaging, before using - for a minimum of 4 hours.
Kataifi Pastry Preparation:
The Kataifi will be in a tight bundle when removed from the packet.
Open out the bundle and begin separating the strands to “fluff up” and loosen.
Pull away and rip handfuls of pastry as required.
*recipe adapted from antonioufillo.com.au
Makes 20 prawns
20 pieces Giant Freshwater Prawns
200g Antoniou Kataifi Pastry
100g butter, melted
1 egg, lightly beaten
1 tbsp fresh parsley, chopped
Preheat oven to 200 °C and line a baking tray with baking paper.
Peel and devein prawns, remove the heads leaving tails intact.
Place the kataifi pastry in a bowl and loosen until strands are separated.
Pour the melted butter over the kataifi, gently massaging into the pastry, ensuring all the strands are evenly coated.
Tear a small handful of kataifi, (approx. 10g) away from the bundle and lay in a long strip on the bench.
Dip a prawn into the egg mixture, then place at the base of the kataifi strip.
Proceed to roll the prawn away from you, wrapping the kataifi around tightly. 8. Repeat with the remaining prawns and bake for 15-20 minutes until golden.
Garnish with a sprinkling of parsley and fresh lemon wedges. Also try serving with a spicy mayo or chopped fresh coriander and freshly squeezed lime.
Serve and enjoy!
Water, wheat flour, wheaten corn flour, canola oil, salt, dextrose, preservative (potassium sorbate 202).
Allergen advice: contains gluten
Store below -18°C.
Leftover Kataifi Pastry can be placed back in its packaging, sealed tightly, and stored in the fridge for later use. Alternatively, you can also make extra portions of the meal, store them in an airtight container, and keep them in the freezer to be baked at another time.
Best before – 12 months from date of production