Ingredients
For the prawn kataifi
12 black tiger prawns, peeled but with tail on
120g filo pastry
Lemon juice
Seasoning
1 tsp fresh herbs
For the red curry dip
30ml vegetable oil
30ml Thai red curry
50g lime, juiced
250ml unsweetened coconut milk
Method
For the prawn kataifi
Marinade the prawns in the lemon juice, herbs and season.
Finely shred the filo pastry and wrap around the prawns but leave the tail out.
Deep fry till golden and serve with the red curry sauce.
For the red curry dip
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic.
Slowly pour in the coconut milk and continue to stir to incorporate.
Add the lime juice (and one of the squeezed-out halves for added flavour) and cook for five to 10 minutes to thicken. Pour the sauce in a bowl and serve with the prawns.
Emanuel Aquilina is an Executive Chef at Coastline Hotel, Salina Bay.