Prawns fried in kataifi with aioli and gremolata
( SERVES 10 )
Photo by Tamara West
Clooney restaurant’s executive chef Des Harris shows us how to apply some of his culinary magic into food to serve with drinks. To see more recipes and expert tips for entertaining, read his article Set to impress.
|1 packet||Kataifi pastry|
|1 serving||Clarified butter, to brush|
|10||Prawns, shelled with tails left on|
|1 serving||Sunflower oil, to fry|
|2 cloves||Garlic, chopped|
|1 Tbsp||Cider vinegar|
|100 ml||Olive oil, pure|
|200 ml||Canola oil|
|4 Tbsp||Lemon juice|
- Lay out some strands of kataifi and brush generously with clarified butter. Roll each prawn up in the strands to protect the flesh of the prawn. Chill before frying.
- Heat some sunflower oil in a large saucepan (only fill to halfway) and when hot enough (about 180C) very carefully fry the cleaned prawns in batches until golden and crispy. Using tongs, drain on paper towels before seasoning with flaky sea salt. Serve with the gremolata and aioli (see below) to the side, with some lemon wedges for squeezing.
- Aioli: Whisk together the egg yolks, garlic, mustard, vinegar, sugar and a little flaky sea salt in a bowl. Stream in the oils while whisking to form an emulsion. Whisk in the lemon juice. Leave to infuse for an hour then strain out the garlic and adjust the seasoning and consistency if you wish.
- Tarragon gremolata: Wash the parsley and tarragon and shake off excess moisture. Pick the leaves from the stalks and chop the leaves finely. Mix with garlic and oil and season to taste. Mix in the lemon juice just before serving.