Delicate Prawn dish


  • 850g (about 18) large green prawns

  • 100g Kataifi pastry

  • 1 tablespoon canola oil

  • 1 tablespoon sesame oil

  • 2 eggs, lightly beaten

  • for sauce

  • 1/2 cup mild chilli sauce

  • 1 tablespoon honey

  • 1 tablespoon lime juice


  • 1.

    Preheat oven to 220°C. Line 2 oven trays with non-stick baking paper.

  • 2.

    Peel and devein prawns, leaving tails intact.

  • 3.

    Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy.

  • 4.

    Combine oils and add to pastry; mix with fingers until pastry is evenly coated with oil.

  • 5.

    Place 1 tablespoon of pastry on a board and gently stretch to form a 15cm long strip.

  • 6.

    Hold a prawn by the tail and dip into egg; place at one end of the strip and roll pastry around prawn.

  • 7.

    Place on prepared tray.

  • 8.

    Continue with remaining prawns.

  • 9.

    Bake 12 minutes or until lightly golden.

  • 10.

    Serve with honey chilli dipping sauce.

  • 11.

    To make sauce: combine all ingredients

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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