Ingredients
- 1kg green king prawns, peeled, deveined, tails intact
- 100g Kataifi Pastry
- 3 tsp pink sea salt
- 1 egg, lightly beaten
- 2L vegetable oil
- 1 head of garlic
- 2 eggs
- 1 tbsp (20ml) lemon juice
- 1 tbsp (20ml) sriracha chili sauce
- 2 cups (500ml) light olive oil
- 1 tsp Dijon mustard
- salt and pepper, to taste
- 1 Australian finger lime
- 1 bunch micro red mustard leaves
Aioli
To Serve
Serves/Makes: 10
Preparation Time: 20 mins
Cooking Time: 90 mins
Method
1. AIOLI: Preheat oven to 180°C fan forced. Line a baking tray with baking paper and place garlic head in the centre of the tray. Place the baking tray on shelf level 2 (from the bottom) and bake for 1 hour. Let the garlic cool, before squeezing the garlic out of its skin.
2. In a food processor add eggs, Dijon mustard, roasted garlic, lemon juice and sriracha and blend on high to combine. Reduce speed to low and gradually add oil in a slow stream* (see Recipe Notes).
3. Once all the olive oil has been incorporated, turn the food processor off and transfer the aioli to a medium-sized bowl. Finish with salt and pepper to taste and refrigerate until needed.
1. PRAWNS: Heat oil in a medium-sized pan on BORA induction cooktop on medium heat until the oil reaches 150°C to 160°C.
2. Gently break up the Kataifi pastry and leave in a bowl, covered with a damp tea towel. Lay 10g of pastry on a clean work bench in a straight line. Hold the tail end of\ the prawn and dip into the egg. Let the egg mixture drain off then lay the prawn, head side first across on the pastry then roll the pastry around the prawn and finish on the tail end. Repeat with all prawns.
3. Fry prawns 2 at a time to ensure even cooking. Fry for 3 to 5 minutes or until pastry is golden brown. Place cooked prawns on a paper towel to drain excess oil.
4. Smear plate with aioli, top with the prawns and garnish with micro red mustard leaf and squeezed finger lime.
Recipe Notes
When making the aioli, add the oil in very slowly, to ensure the aioli does not split. This recipe will yield around 600ml of aioli.
Aioli can be stored for 3 days in the fridge.
Appliance Notes
Hot air steam is a great alternative to deep frying. Using high temperature and steam, this option gives your wonderful crispy results without the oil. Cook using your combi-steamer set to 220°C hot air steam, evenly space the prawns on a baking tray and cook for 10 minutes or until cooked through and golden brown.
Recipe presented by Michael Smith using Bora 83cm X Pure Induction Cooktop with Integrated Ventilation System.
