Prawns and Roses

Recipe courtesy Brass Knuckle
Show: Eat St. Episode: Sounds Tasty
TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 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
recipe tools

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 professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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