Kadaifi-wrapped king prawns with pine nut tarator

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For the tarator

For the prawns

  • 12 king prawns, shells and heads removed, de-veined
  • 2 tbsp lemon juice
  • 1 garlic clove, finely chopped
  • ½ tsp ground coriander
  • ½ tbsp Tabasco
  • 200g/7oz ready-made kadaifi pastry (also spelled 'kataifi'; available at some continental delicatessens and online specialists)
  • 24 fresh basil leaves
  • vegetable oil, for frying