Note: This is a scheduled post while I’m away, so replies to comments and emails will be slow. Enjoy!
I have a terrible habit of buying ingredients just because I’ve never seen them for sale before. I have no idea what to do with them and no plans for using them. My mind just goes “Oooooh,” and before I know it, I’m leaving the shop with it.
That’s how I ended up with a bag of kataifi pastry that sat around in the fridge for a month. Every time I saw it, I thought to myself, “Must cook that up.” But of course, once I closed the fridge, all thoughts of it disappeared.
Finally, the expiration date started looming, so I was forced to do something with it. The month that had passed hadn’t given me any inspiration, but fortunately there was a recipe on the back of the packet for kataifi prawns. Thank goodness for that recipe, because otherwise I probably would’ve had to throw it out!
Kataifi pastry look a bit like vermicelli. It’s made by pouring batter through a container with fine holes on to a heated metal plate that briefly cooks the pastry. It’s traditionally used for making sweets but can also be used for savoury items.
The recipe I followed for the prawns was super simple – the peeled prawns are dipped in egg, wrapped in the pastry, sprayed with oil, and then baked for ten minutes. I suppose it’s kind of comparable to filo pastry, but I found it much easier to work with because it didn’t need to be buttered. It also didn’t seem to dry out as easily.
And the result: excellent. Even with the short baking time, the pastry crisped up nicely and became crunchy. The prawns were just cooked and perfect – they could’ve used more seasoning but I did really like them with the pastry.
Next time I buy it I’ll be more inspired and do something other than prawns. I can just see myself wrapping everything in sight.
PS: For anyone searching for it, I found mine at the supermarket inside Footscray market.
- 18 large prawns (about 850g)
- 1 egg, lightly beaten
- 125g Kataifi pastry
- olive oil spray
- Preheat oven to 220°C.
- Peel and de-vein the prawns, leaving the tails on.
- Place the pastry in a medium sized bowls and loosen with your finger tips until the strands are separated.
- Place about a heaped tablespoon of pastry on to a board and stretch it out to form a 15cm long strip. Cover the remaining pastry with a damp cloth to prevent it from drying out.
- Season the egg with salt. Dip a prawn into the beaten egg, then place it at one end of the pastry strip. Roll the pastry around the prawn.
- Place on a baking tray and repeat with the remaining prawns.
- Spray lightly with olive oil and bake for about 10 minutes, or until lightly golden and crispy.
Recipe from the back of the Kataifi pastry packet.