Kadayif-Wrapped King Prawns on Muhammara
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Middle Eastern
Kadayif-Wrapped King Prawns on Muhammara
Description
This dish wraps peeled king prawns, tail-on, in a single layer of fresh shredded kadayif pastry, brushed with liquefied butter or ghee to ensure a crisp texture during baking. The prawns bake at a high temperature (210°C/410°F) for about 8-10 minutes until the pastry turns golden brown. The simplicity of the wrapping highlights the sweet, firm texture of the prawns while adding a delicate crunch from the kadayif.
The Muhammara underneath combines charred, peeled red bell peppers with walnuts, stale thick bread, garlic, shallots, parsley, tahini, lemon juice, olive oil, and spices like black pepper and paprika. This blended mixture forms a rustic, flavorful dip that balances the richness of the prawns with its smoky, nutty, and tangy qualities.
Serving the prawns on a bed of Muhammara creates a layered eating experience—crispy, succulent prawns contrasted by a smooth, slightly coarse spread. This dish suits sharing occasions or as part of a mezze platter. The preparation relies on the freshness of prawns and quality of kadayif pastry, which is typically found in Mediterranean or Middle Eastern stores.
Ingredients
- 16-20 prawns fresh, king size
- 5 ⅓ oz kadayif fresh, shredded pastry, which can be found in any Mediterranean or Middle Eastern delicacy store 150 g
- 1 poonful ghee or butter
Muhammara
- 3 bell pepper red
- 1 cup walnuts shredded
- 1 lice bread thick, day old
- 1/2 parsley continental, bunch
- 2 garlic
- 2 shallot
- 2 poonfuls tahini
- 1 cup extra virgin olive oil
- 1/2 lemon juice
- black pepper
- paprika
Instructions
Kadayif Prawns:
- 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 C ( 410 F) in a conventional oven until pastry is golden brown.
Muhammara:
- 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.
Notes
User Reviews
Overall Rating
4.9
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