Kataifi pastry is often used in Greek desserts but its crispy sweetness also works well with prawns. Party like the Greeks with these tasty seafood canapés from top caterers, Table Talk
1. Peel the prawns and soak in the marinade for at least one hour.
2. Place each prawn on a skewer, dip in egg wash and roll in kataifi or filo pastry (approx 10cm x 3 cm strip).
3. Deep fry until golden in a small pan with enough oil to cover the prawn but not the stick.
4. Mix together all the ingredients for the dip and serve alongside the prawns.
Recreate all your favourite F Word dishes
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