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This dish is beautiful as a smaller part of a big mezze feast.
INGREDIENTS:
80g fresh kataifi pastry (see notes)
Extra virgin olive oil, for brushing
8 large green prawns, peeled and deveined, tail intact
½ preserved lemon, rind only, very finely chopped
METHOD:
Preheat oven to 230°C.
Gently separate pastry into 8 pieces and place each piece in a long thin strip on a clean, dry work bench.
Brush with oil.
Place a prawn at one end of each piece and sprinkle with preserved lemon.
Roll the pastry around each prawn to encase it all in a thin, even layer; you may not need all of the pastry, trim off any excess.
Place prawns onto a baking paper-lined baking tray and brush with more oil.
Place in the oven for about 4 minutes, until pastry is crisp and lightly coloured, and prawns are just opaque.
Arrange on a platter and serve immediately.
NOTES:
Kataifi is a finely shredded pastry available from some delicatessens. Buy one that is chilled rather than frozen, such as Antoniou brand, and remove it from the fridge an hour before using to allow it to soften.