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Kataifi and Macadamia Nut Crusted Prawns

Demonstrated by: Chef Chai Chaowasaree of Singha Thai and Chai's Island Bistro.
Pacific Rim Recipes - April 15, 1999.

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Ingredients:

Kataifi and Macadamia Nut Crusted Prawns

  • 8 jumbo black tiger prawns, shelled and cleaned
  • 8 bamboo skewers
  • Salt and pepper
  • 2 teaspoons lemon juice
  • Salad oil for deep frying
  • 1/4 cup flour
  • 2 tablespoons cornstarch
  • 1 tablespoon finely chopped macadamia nuts
  • Dash of sugar
  • 1 egg
  • 1/2 cup water
  • 1 box kataifi (shredded filo dough)
  • Salad greens

Directions:

  1. Skewer prawns lengthwise, from head to tail.
  2. Season with salt and pepper; sprinkle with lemon juice.
  3. Heat oil to 350°F.
  4. In a bowl, combine flour, cornstarch, nuts, sugar, salt and pepper to taste, egg, and water.
  5. Add more water, if necessary, to make a medium batter.
  6. Dip prawns in batter, then wrap in some of the kataifi.
  7. Deep fry prawns in hot oil until golden brown; drain.
  8. Place on a bed of salad greens.
  9. Serve with Pineapple Vinaigrette.

Makes 4 appetizer servings.

Pineapple Vinaigrette:

  1. In a small saucepan, combine 1/2 cup pineapple juice, 1 tablespoon white vinegar, 1 tablespoon catsup, 2 tablespoons sugar, a dash of salt, and dash of hot pepper sauce.
  2. Bring to a boil; lower heat and simmer for a few minutes.
  3. Cool.

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