Recipe courtesy of Brass Knuckle
Show: Eat St.
Episode: Sounds Tasty
Print
Prawns and Roses
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup flour
  • 1 egg
  • 1 box kataifi (shredded phyllo dough)
  • 16 to 20 prawns, tails removed and deveined (about 1 pound)
  • 2 cups grapeseed oil
  • Salt and pepper
  • 4 tortillas
  • 1/2 cup shredded cabbage
  • 1 bunch scallions, sliced
  • 1 jalapeno pepper, sliced

Directions

Put the flour in a bowl. Lightly beat the egg in a separate bowl. Put the kataifi on a plate and separate it into 4-inch strands. Dredge the prawns in the flour, then dip in the egg and roll in the kataifi. 

Heat the grapeseed oil in a pot over medium-high heat. Gently add the prawns and cook until light golden brown, 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. 

Warm the tortillas, one at a time, in a separate pan over medium heat until pliable. 

To serve, place 4 to 5 prawns on each tortilla and top with the cabbage, scallions and jalapenos.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

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