Crunchy Prawns

Kadayif Karıdes

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

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