• Fish broth with deep-fried kataifi-wrapped prawns

    Serves: 4
    Cooking Time: 30 mins


    • PRAWNS
    • salt and freshly ground black pepper, to taste
    • 8 large prawns, shelled
    • 1 egg white, lightly beaten
    • 100g kataifi pasta
    • BROTH
    • 30ml (2 tbsp) olive oil + extra, for frying
    • 1 large onion, halved
    • 1 carrot, cut into matchsticks
    • 3 celery sticks, sliced diagonally
    • 1,5L fish stock
    • salt and freshly ground black pepper, to taste



    For the prawns, season each prawn and dip into the egg white. Roll out the kataifi pasta on a work surface and cut enough strands to wrap around each prawn. Gently wrap the strands around the prawns and refrigerate until needed.


    For the broth, heat the oil in a pot and add the onion, carrot and celery. Cook, stirring, 2 – 3 minutes.


    Add the stock and season. Bring to a boil, reduce heat and simmer, 2 – 3 minutes.


    Heat enough oil in a separate pot and gently lower the prawns into the oil. Fry until golden and crispy, constantly turning the prawns. Drain.


    Discard the onion from the broth and retain the carrots and celery. Strain the broth and divide it among four bowls. Top with the prawns, carrot and celery, and serve hot.