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  • Shredded pastry-wrapped king prawns on Muhammara

    Cooking Instructions

    20 large green king prawns, heads removed, peeled, deveined, tails intact
    200gr Avgoustinos Kataifi pastry
    40 g butter, melted


    Muhammara (walnut capsicum dip)
    2 red capsicum
    1½ teaspoon capsicum paste
    ⅔ cup (70 g) walnuts
    ½ clove garlic
    ⅓ cup (80 ml) olive oil


    1. To make the muhammara, preheat an oven to 180ºC and line an oven tray with baking paper. Roast the red capsicum, turning occasionally for 50-60 minutes, or until slightly charred on the outside and cooked through.

    2. Set aside until cool enough to handle, then remove seeds, peel and chop coarsely.

    3. Place in the jug of a blender with the capsicum paste, walnuts, garlic and olive oil. Blend until a dip forms and season to taste.

    4. Place pastry in a mixing bowl, add butter and run your fingers though the pastry to coat with the butter. With about 10gr shredded pastry per prawn, wrap the pastry in a circular movement around each prawn, working from tail end to the head end.


    5. Cook the prawns either in a deep fryer or roast in an oven. To deep fry, preheat oil in a medium saucepan until 180ºC, then cook in batches for 2-3 minutes, or until golden.

    6. Remove from oil with a slotted spoon and drain on paper towel. To bake, preheat oven to 200°C, place prawns on a baking paper-lined oven tray for 15-20 minutes, or until golden.

    7. Spoon some muhammara dip on each plate, top with the prawns (tails up) to serve.