Kadayif-Wrapped King Prawns on Muhammara (Kadayifli Karides)
This is an amazing Middle Eastern prawn recipe made with kadayif, a finely shredded filo dough which is used in many Middle Eastern desserts, and muhammara, a Middle Eastern dip made with walnuts and red bell peppers.
Kadayif-Wrapped King Prawns on Muhammara
- 16/20 prawns fresh, king size
- 150 grams kadayif fresh, shredded pastry, which can be found in any Mediterranean or Middle Eastern delicacy store
- 1 spoonful ghee or butter
- 3 red bell peppers
- 1 cup walnuts shredded
- 1 slice thick day old bread
- 1/2 bunch continental parsley
- 2 garlic
- 2 shallots
- 2 spoonfuls tahini
- 1 cup extra virgin olive oil
- 1/2 lemon juice
- black pepper
- Peel off the skin and head of prawns, leaving the tail on.
- Gently open the kadayif pastry, adding liquefied butter and run your fingers through the dough.
- Wrap the pastry around the prawns starting from the top to the bottom (make sure there is only one layer to ensure even cooking of the prawns).
- Place prawns in baking tray and into a preheated oven. Cook 8-10 minutes at 210 degrees in a conventional oven until pastry is golden brown.
- Roast the peppers until charred all over. Place them in a paper bag for 10 minutes. Peel, stem and seed them, then chop coarsely.
- Finely chop shallots, parsley and garlic.
- Mix walnuts, day old bread, shallots, parsley, bell peppers and garlic with a hand blender.
- Add olive oil, tahini, lemon juice and spices. Serve under the prawns.
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