Crunchy Prawns

Many Turks would have trouble recognising this dish as part of their cuisine. Kadayıf pastry is mostly used for desserts (in a sugar and cheese confection called künefe ) and jumbo prawns are not a common ingredient across the country— being pretty much confined to the area around Mersin on the Mediterranean coast. But I still claim this for my culture because the recipe was a gift from my Aunty Meral, who suggested the idea of wrapping prawns in pastry when I first opened