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Kataifi-Wrapped Extra Large Prawns with Miso Cream Yolk Sauce
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Kataifi-Wrapped Extra Large Prawns with Miso Cream Yolk Sauce

1 h 15 minServes 4Nutri-Score D€€€
from @the_boujee.foodie8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • extra large tiger prawns (peeled and deveined, shells reserved, about 4 prawns of 100 g each)Fish400 g
  • kataifi pastry (shredded, at room temperature)Bakery150 g
  • heavy cream (cold)Dairy200 ml
  • white misoPantry30 g
  • quail eggs (soft boiled)Dairy4 pieces
  • caviarFish20 g
  • yuzu soy smoked ikuraFish40 g
  • neutral oil (for deep frying)Pantry500 ml
  • saltSpices3 g

per serving

Nutrition

493kcal

Carbs
24 g
Proteins
26 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Slotted spoon
  • Sieve
  • Kitchen thermometer

step by step

Method

  1. Make the prawn dust

    • Roast the reserved prawn shells until deep orange and dried out
    • Blitz the shells to a fine powder and pass through a sieve
    Step 1

  2. Prepare the miso cream yolk sauce

    • Warm the heavy cream in a saucepan
    • Whisk in the white miso and a spoon of prawn dust until smooth
    • Keep warm without boiling
    Step 2

  3. Wrap the prawns in kataifi

    • Season the prawns with salt
    • Wrap each prawn tightly in kataifi pastry
    Step 3

  4. Fry the kataifi prawns

    • Heat the oil to 180 °C
    • Fry the wrapped prawns until golden and crispy
    • Drain on a rack and season lightly
    Step 4

  5. Plate and serve

    • Spoon the miso cream yolk sauce onto the plate
    • Add the crispy kataifi prawns, a soft quail egg, caviar and yuzu soy smoked ikura
    • Finish with a dusting of prawn dust
    Step 5
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