A fresh and elegant starter.
Ingredients
Serves 4-6
- 150g frozen kataifi pastry
- 25g plain flour
- 1 egg
- 50ml (2fl oz) milk
- 12 fresh Dublin Bay prawns, peeled and veins removed
- rapeseed oil, for deep-frying
- Maldon sea salt and freshly ground black pepper
- Chilli jam and Sauce Vierge, to garnish
- Basil Puree & Curry Mayonnaise, to garnish
- lightly dressed mixed salad eaves, to serve
For the sauce vierge:
- 4 tbsp Irish rapeseed oil
- 1 small red onion, finely diced
- 1 small roasted red pepper, finely diced (from a jar is fine)
- 1 tbsp white wine vinegar
- finely grated rind of ½ lemon
- 2 tsp caster sugar
- sea salt and freshly ground black pepper
- 2 tsp snipped fresh chives
- 1 tsp chopped fresh basil
- lightly dressed mixed salad leaves, to serve
Method
- Thaw the pastry, if frozen, whilst still in its plastic for a minimum of 2 hours before using.
- Place the flour in a shallow dish and season generously.
- Beat the eggs with the milk in a separate shallow dish.
- Toss the prawns until lightly coated in the seasoned flour.
- Dip briefly in the egg wash.
- Wrap well in kataifi pastry.
- Chill until ready to use - these will sit happily for up to 4 hours in the fridge.
- Heat the oil in a deep-fat fryer to 190°C.
- Cook the coated prawns in batches of three for about 2-3 minutes.
- Drain on kitchen paper.
For the sauce vierge:
- Warm the rapeseed oil in a small pan.
- Gently fry the onion and roasted pepper Pour in the olive oil and vinegar.
- Add the lemon rind and sugar.
- Cook for another 2–3 minutes, until bubbling and warmed through.
- Season to taste and stir in the herbs.
