Kataifi Prawns with Spicy Roasted Garlic Aioli & Native Lime Caviar

Kataifi Prawns with Spicy Roasted Garlic Aioli & Native Lime Caviar

Kataifi Prawns with Spicy Roasted Garlic Aioli & Native Lime Caviar

Kataifi Prawns with Spicy Roasted Garlic Aioli & Native Lime Caviar

Kataifi Prawns with Spicy Roasted Garlic Aioli & Native Lime Caviar

Course Appetizer

Ingredients
  

AIOLI

  • 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 kg green king prawns, peeled,deveined, tails intact
  • 100 g Kataifi Pastry
  • 3 tsp pink sea salt
  • 1 egg, lightly beaten
  • 2 L vegetable oil

TO SERVE

  • 1 Australian finger lime
  • 1 bunch micro red mustard leaves

Instructions
 

AIOLI:

  • Preheat oven to 180°C fan forced. Line a baking tray with baking paper and placegarlic head in the centre of the tray. Place the baking tray on shelf level 2 (from thebottom) and bake for 1 hour. Let the garlic cool, before squeezing the garlic out of its skin.
  • In a food processor add eggs, Dijon mustard, roasted garlic, lemon juice and sriracha andblend on high to combine. Reduce speed to low and gradually add oil in a slow stream*(see Recipe Notes).
  • Once all the olive oil has been incorporated, turn the food processor off and transfer theaioli to a medium-sized bowl. Finish with salt and pepper to taste and refrigerate untilneeded

PRAWNS:

  • Heat oil in a medium-sized pan on BORA induction cooktop on medium heatuntil the oil reaches 150°C to 160°C.
  • 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 prawnand dip into the egg. Let the egg mixture drain off then lay the prawn, head side firstacross on the pastry then roll the pastry around the prawn and finish on the tail end.Repeat with all prawns
  • Fry prawns 2 at a time to ensure even cooking. Fry for 3 to 5 minutes or until pastry isgolden brown. Place cooked prawns on a paper towel to drain excess oil.
  • Smear plate with aioli, top with the prawns and garnish with micro red mustard leaf andsqueezed finger lime
Keyword Kataifi Prawns with Spicy Roasted Garlic Aioli & Native Lime Caviar, winning appliances
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating