Gastronomixs

King prawn in kataifi pastry

The kataifi pastry creates an ultra-crispy result.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

King prawn in kataifi pastry

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Ingredients

20 

 

king prawns

 

limes 

 

red chilli pepper 

sprigs

coriander 

pack

kataifi pastry

As needed: 

 

salt 

Preparation method

  • Peel the king prawns and remove the digestive tract. 
  • Finely chop the red chilli pepper. 
  • Finely chop the coriander.
  • Mix the red chilli pepper and the coriander with the zest of the limes and a little salt.
  • Divide the marinade between the king prawns and marinade for at least one hour.
  • Wipe the excess marinade from the prawns. 
  • Wrap the prawns in the kataifi pastry.
  • Deep fry the prawns at 170°C until golden brown and crispy.

Serving suggestions

  • As a component in a composition with yuzu, avocado, and green herbs. 
  • As a component in a composition with king prawn tartare and spiced oil.

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