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Crisp kataifi prawns with pineapple sauce

Name: Crisp kataifi prawns with pineapple sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 240 g King prawns (12 peeled tails); 200 g Kataifi pastry; 300 g Pineapple (trimmed flesh); 125 g Greek yoghurt; 20 ml Lemon juice; 65 ml Extra virgin olive oil (Estimated amount consumed: 40 ml sauce and 25 ml estimated absorption; frying bath extra); 3 g Parsley; 0.5 g Cayenne pepper; 2 g Salt

Total time35 min Preparation and possible waiting 25 min · Cooking 10 min

Preparation and possible waiting: 25 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Crustaceans: Ingredient to check: King prawns. Milk: Ingredient to check: Greek yoghurt. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Kataifi pastry.

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Crisp kataifi prawns with pineapple sauce. Keep the wrapping thin so it browns as the prawn cooks. Remove skewers before eating.

Jump to steps

25 minpreparation and possible waiting

10 mincooking

4servings

1.635 kcalwhole recipe

409 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 25 min · Cooking 10 min

Preparation and possible waiting: 25 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Appetiser 30 to 60 minutes Asian

Allergens

View full classification 11 tags

Diet

Pescatarian

Dish type

Appetiser

Meal

Appetiser

Preparation

Frying

Appliances

Frying panHand blenderFood thermometer

Cuisine

Asian

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Appetiser

Meal

Appetiser

Total time

30 to 60 minutes

What you need

Ingredients

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King prawns 12 peeled tails 240 g
Kataifi pastry 200 g
Pineapple trimmed flesh 300 g
Greek yoghurt 125 g
Lemon juice 20 ml
Extra virgin olive oil Estimated amount consumed: 40 ml sauce and 25 ml estimated absorption; frying bath extra 65 ml
Parsley 3 g
Cayenne pepper 0.5 g
Salt Approx. ⅓ level tsp of fine salt 2 g

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Method

Blend pineapple with Greek yoghurt, lemon juice, cayenne, 40 ml oil and half the salt. Keep chilled.
Peel and devein prawns. Add remaining salt and thread each tail onto a short wooden skewer.
Wrap each prawn in kataifi pastry strands without pressing too tightly.
Fry in batches at about 170°C for 3-4 minutes, turning, until golden and the prawn is opaque and cooked through. Drain on kitchen paper.
Serve three per person with pineapple sauce and parsley.

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