Kadayif-Wrapped Prawns with Muhammara

Name: Kadayif-Wrapped Prawns with Muhammara
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: sumac, for garnishing; 2 tablespoons pomegranate molasses; marron; redclaw; scampi; yabby; 6 large green (raw) prawns, peeled and deveined, tails intact; salt flakes, to taste; 4 cloves garlic, peeled; 2 red capsicums (peppers); 200 g walnuts, finely chopped; strained juice of ½ lemon; 3 teaspoons ghee, melted; extra virgin olive oil, for forming a paste; 50 g sweet biber salçasi; 50 g fresh kataifi (kadayif) pastry; 2 teaspoons isot pepper; ¼ teaspoon finely grated orange zest; 2 teaspoons strained orange juice

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Ingredients

50 g fresh kataifi (kadayif) pastry
3 teaspoons ghee, melted
2

Oceania
Australia
Sydney
Fish course
Starter
Pescatarian

Method

Remove the kataifi pastry from the fridge 1 hour before using, to allow it to soften.

To make the muhammara, preheat the oven to 200°C (fan-forced). Place the garlic on an oiled baking tray and cook