INGREDIENTS
80g fresh kataifi pastry
Extra virgin olive oil, for brushing
8 large green prawns, peeled and deveined, tail intact
½ preserved lemon, rind only, very finely chopped
METHOD
Preheat oven to 230°C.
Gently separate pastry into 8 pieces and place each piece in a long thin strip on a clean, dry work bench.
Brush with oil.
Place a prawn at one end of each piece and sprinkle with preserved lemon.
Roll the pastry around each prawn to encase it all in a thin, even layer; you may not need all of the pastry, trim off any excess.
Place prawns onto a baking paper-lined baking tray and brush with more oil.
Place in the oven for about 4 minutes, until pastry is crisp and lightly coloured, and prawns are just opaque.
Arrange on a platter and serve immediately.
