I’ve wanted to make a version of these ever since trying some incredible coconut shrimp a few weeks ago in Los Angeles at a restaurant called Hermons. The combination of XL prawns with a crispy coconut coating was already brilliant, but I couldn’t help thinking there was a way to make the texture even better.
That’s where kataifi pastry comes in. If you’ve never used it before, it’s a Middle Eastern pastry made from incredibly fine strands of dough, most commonly used in desserts like kunafa. Once fried, those strands become impossibly crisp, wrapping around the prawns to create hundreds of delicate layers that shatter with every bite. Combined with shredded coconut underneath, you end up with one of the most amazing combinations ever.
To balance all of that richness, I serve these with a ground nam jim dressing and a fresh herb salad packed with coriander, mint and green mango. The dressing is salty, sweet, spicy and sharp all at once, cutting through the fried prawns beautifully and making the whole dish feel surprisingly light.
Whether you serve these as a starter, pile them into the middle of the table for everyone to share, or wrap them in crisp lettuce leaves, they disappear ridiculously quickly.
Now then, let’s get into it.
A few things to know before you start
Kataifi pastry: Pull the pastry apart before using it so it becomes light and fluffy. Don’t wrap the prawns too tightly or you’ll lose that delicate texture once fried.
Prawns: Large king prawns work best here. They stay juicy while giving the kataifi enough time to become beautifully golden. Go big.
Oil temperature: Keep the oil around 350f. Too cool and the pastry all absorbs oil. Too hot and it’ll brown before the prawns cook through.
Nam Jim: Use a pestle and mortar if you have time. If not, a food processor works well too.
Serving: Dress the herb salad at the very last minute and serve the prawns immediately while they’re still warm and crisp.
Serves 4
