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Kataifi Prawns, Skordalia and Tzatziki
Recipe by Ben Macdonald
Try Ben Macdonald's Kataifi Prawns, Skordalia and Tzatziki today!
- Steps
- Ingredients
Steps
- Preheat a deep fryer to 170°C.
- Preheat the oven to 250°C. Prepare two lined baking trays.
- For the Prawn Head Powder, remove the heads and shell from the prawns, set the prawns aside. Discard the shells. From the heads, remove the tough shell from the top of the head and discard.
- Place the prawn heads on a baking tray and roast for 45 minutes, turning over half-way through. Ensure the heads are completely dry.
- Remove, allow to cool and then blend in a food processor until a fine dust. Set aside in a small serving bowl.
- To prepare the prawns, slice the back of the prawns and remove the digestive tract.
- In a small bowl, whisk the egg white until foamy.
- On a tray, lay out the kataifi pastry. Cut into 30cm lengths. Take about 30g of pastry and wrap tightly around the prawns covering all of the white flesh. Dip your fingers in the egg white and smother the wrapped prawn in egg, twisting as you do this to ensure the pastry is covered and tightly wrapped. Place onto the tray. Repeat for the remaining prawns. Set aside in the fridge for at least 10 minutes.
- For the Smoked Yoghurt, place the yoghurt on a tray and wrap tightly with cling film. Cut a small hole in the cling film and insert the smoking gun tube. Light the gun with applewood chips and set aside to smoke for 20 minutes.
- Repeat once more, refilling the gun and relighting. Set aside for another 20 minutes.
- For the Skordalia, soak the bread in water for 15 minutes, then squeeze out most of the water.
- Using a knife, mash the garlic on a chopping with a pinch of salt. Mash to a paste.
- Place the squeezed bread, almond meal, oil, and garlic to a food processor and blitz to a mayonnaise consistency. Add the juice of one lemon and salt to taste. Set aside.
- For the Salad, slice half of one cucumber lengthways using a mandolin. Dice the remaining half with olives into a 5mm dice.
- Add the cucumbers, olives, dill and chopped mint to a small bowl.
- In a jug combine the olive brine, verjuice, olive oil and a squeeze of lemon juice. Season with salt then whisk to combine. When ready to serve, dress the salad.
- When ready to cook the prawns. Fry until the pastry is golden, about 2-3 minutes. Drain on a wire rack.
- To assemble, prepare two serving dishes and on each place 3 tablespoons of skordalia. Smear into a circle.
- Add 1 tablespoon of smoked yoghurt dotted around the skordalia.
- Slice the prawns into thirds and divide between the two plates, placing on top of the sauces.
- Arrange the salad between the prawns.
- Season with salt and a squeeze lemon juice, then finish with a sprinkle of the prawn head powder.
