Kataifi Prawns with Dill Aioli

12 mins
Serves 1
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Directions

  1. 1Whisk egg yolk, garlic, mustard, lemon juice and sugar until smooth.
  2. 2Whisk egg yolk, garlic, mustard, lemon juice and sugar until smooth.
  3. 3Whisk egg yolk, garlic, mustard, lemon juice and sugar until smooth.
  4. 4Slowly drizzle in oil while whisking until thick.
  5. 5Slowly drizzle in oil while whisking until thick.
  6. 6Slowly drizzle in oil while whisking until thick.
  7. 7Stir in dill, season and let sit for 10 minutes.
  8. 8Stir in dill, season and let sit for 10 minutes.
  9. 9Stir in dill, season and let sit for 10 minutes.
  10. 10Loosen the kataifi and keep it covered with a damp towel.
  11. 11Loosen the kataifi and keep it covered with a damp towel.
  12. 12Loosen the kataifi and keep it covered with a damp towel.
  13. 13Take 12g of pastry, lay it in a strip, drizzle with butter, then wrap a prawn, squeezing gently to secure.
  14. 14Take 12g of pastry, lay it in a strip, drizzle with butter, then wrap a prawn, squeezing gently to secure.
  15. 15Take 12g of pastry, lay it in a strip, drizzle with butter, then wrap a prawn, squeezing gently to secure.
  16. 16Heat 5cm deep EVOO in a saucepan over medium heat.
  17. 17Heat 5cm deep EVOO in a saucepan over medium heat.
  18. 18Heat 5cm deep EVOO in a saucepan over medium heat.
  19. 19Fry prawns in batches for 4–5 minutes until golden.
  20. 20Fry prawns in batches for 4–5 minutes until golden.
  21. 21Fry prawns in batches for 4–5 minutes until golden.
  22. 22Drain on paper towel.
  23. 23Drain on paper towel.
  24. 24Drain on paper towel.
  25. 25Serve hot with fresh dill, lemon cheeks and aioli.
  26. 26Serve hot with fresh dill, lemon cheeks and aioli.
  27. 27Serve hot with fresh dill, lemon cheeks and aioli.

Ingredients

  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.5 garlic clove
  • 0.5 garlic clove
  • 0.5 garlic clove
  • 5 g Dijon mustard
  • 5 g Dijon mustard
  • 5 g Dijon mustard
  • 15 ml lemon juice
  • 15 ml lemon juice
  • 15 ml lemon juice
  • 120 ml light olive oil
  • 120 ml light olive oil
  • 120 ml light olive oil
  • 6 g finely chopped fresh dill
  • 6 g finely chopped fresh dill
  • 6 g finely chopped fresh dill
  • 0.25 tsp caster sugar
  • 0.25 tsp caster sugar
  • 0.25 tsp caster sugar
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 cracked black pepper
  • 0 cracked black pepper
  • 0 cracked black pepper
  • 200 g kataifi pastry
  • 200 g kataifi pastry
  • 200 g kataifi pastry
  • 500 g large prawns
  • 500 g large prawns
  • 500 g large prawns
  • 80 g unsalted butter
  • 80 g unsalted butter
  • 80 g unsalted butter
  • 0 extra virgin olive oil
  • 0 extra virgin olive oil
  • 0 extra virgin olive oil
  • 0 fresh dill
  • 0 fresh dill
  • 0 fresh dill
  • 0 lemon cheeks
  • 0 lemon cheeks
  • 0 lemon cheeks

Equipment

whiskgraterbowlsaucepanpaper towelpastry brush