Katafi prawns

Adrian Richardson
Photo by Antonella V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 20

    prawns, large (U8 or U12), deveined and shell removed

  • skewers

  • 1

    packet katafi pastry

  • 250

    gms butter, melted in a pot

  • 1

    tab smoked paprika

  • 1

    tab pistachio nuts, roughly chopped

  • 1

    tab toasted and ground cumin

  • 1

    tab coriander seed toasted and ground

  • 1

    bunch fresh coriander

  • 1

    bunch chives

Directions

Skewer each of the prawns through the middle to hold it straight (or take the tails off and cut each in two pieces) Lay out the katafi pastry in strips on a chopping board and drizzle the melted butter on each. Sprinkle on the pistachio nuts, sesame seeds, paprika, cumin and dried coriander onto the pastry. Lay each prawn on a strip of katafi and roll the pastry over the prawn. Place the prawns onto a flat oven tray and let them cook in the oven for 8-10 minutes at 200C, or until the prawns are cooked. Allow them all to cool slightly before serving

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