Crisp Fried Prawns in Kadaifi Pastry with Harissa and Preserved Lemon Salsa

Golden-brown prawns wrapped in crunchy kadaifi pastry, served with a spicy salsa of harissa, preserved lemon, and fresh coriander.

Seafood Appetiser Spicy Middle Eastern Prawns Deep Fried

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

36.5g

per serving

145.8 g total

Fat

28.1g

per serving

112.5 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Kadaifi Pastry

ready-made

CondimentsSauces

piece

Preserved Lemon

skin only, drained and finely chopped

Harissa Paste

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

0.5

bunch

Coriander

finely chopped

0.5

bunch

Coriander

fresh, finely chopped

OilsFats

Olive Oil

unit

Vegetable Oil

for deep frying

Seafood

piece

Prawn

cooked, peeled but tails left on

Vegetables

piece

Red Onion

finely chopped

piece

Tomato

peeled, seeds removed, finely chopped

handful

Rocket

to serve

Method

Rest the salsa for 15 minutes before serving with the prawns and rocket.

Cut pastry into 12 equal pieces of 10cm and wrap tightly around prawns.

Fry prawns in batches until golden-brown, then drain on kitchen paper and keep warm.

Pound coriander and olive oil in a mortar to a pesto consistency and coat prawns in mixture.

Combine onion, tomatoes, preserved lemon, harissa, lemon juice, and coriander to make the salsa.

Heat a deep fat fryer to 170°C.