Recipe courtesy of Brass Knuckle

Prawns and Roses

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. 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. 
  2. 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. 
  3. Warm the tortillas, one at a time, in a separate pan over medium heat until pliable. 
  4. To serve, place 4 to 5 prawns on each tortilla and top with the cabbage, scallions and jalapenos.

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