Prawns fried in kataifi with aioli and gremolata

Name: Prawns fried in kataifi with aioli and gremolata
Yield: 10
Ingredients: 1 packet Kataifi pastry (Main); 1 serving Clarified butter, to brush; 10 Prawns, shelled with tails left on (Main); 1 serving Sunflower oil, to fry; 2 Egg yolks; 2 cloves Garlic, chopped; 1 tsp Mustard; 1 Tbsp Cider vinegar; 1 tsp Sugar; 100 ml Olive oil, pure; 200 ml Canola oil; 4 Tbsp Lemon juice; ½ bunche Flat leaf (Italian) parsley; 1 packet French tarragon, small packet; 1 clove Garlic, chopped; 100 ml Olive oil; 2 Lemons, juiced

for 10 people

Tamara West

Bite

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.

Prawns

1 packet	Kataifi pastry (Main)
1 serving	Clarified butter, to brush
10	Prawns, shelled with tails left on (Main)
1 serving	Sunflower oil, to fry

Aioli

2	Egg yolks
2 cloves	Garlic, chopped
1 tsp	Mustard
1 Tbsp	Cider vinegar
1 tsp	Sugar
100 ml	Olive oil, pure
200 ml	Canola oil
4 Tbsp	Lemon juice

Tarragon gremolata

½ bunche	Flat leaf (Italian) parsley
1 packet	French tarragon, small packet
1 clove	Garlic, chopped
100 ml	Olive oil
2	Lemons, juiced

Directions

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.