Directions
- 1Whisk egg yolk, garlic, mustard, lemon juice and sugar until smooth.
- 2Slowly drizzle in oil while whisking until thick.
- 3Stir in dill, season and let sit for 10 minutes.
- 4Loosen the kataifi and keep it covered with a damp towel.
- 5Take 12g of pastry, lay it in a strip, drizzle with butter, then wrap a prawn, squeezing gently to secure.
- 6Heat 5cm deep EVOO in a saucepan over medium heat.
- 7Fry prawns in batches for 4–5 minutes until golden.
- 8Drain on paper towel.
- 9Serve hot with fresh dill, lemon cheeks and aioli.
Ingredients
- 1 egg yolk
- 0.5 garlic clove
- 5 g Dijon mustard
- 15 ml lemon juice
- 120 ml light olive oil
- 6 g finely chopped fresh dill
- 0.25 tsp caster sugar
- 0 salt
- 0 cracked black pepper
- 200 g kataifi pastry
- 500 g large prawns
- 80 g unsalted butter
- 0 extra virgin olive oil
- 0 fresh dill
- 0 lemon cheeks
Equipment
whiskgraterbowlsaucepanpaper towelpastry brush
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