Printable Area
Prawns and Roses
Recipe courtesy Brass Knuckle
- Total Time:
- 40 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
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 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.