Serves: 4 Entree Courses

Preparation Time: 45-60 min

Ingredients:

Method:       

1. Preheat oven to 190°C
2. De-shell and de-vain prawns
3. Season prawns with salt and pepper
4. Lay 10-15 grams of kataifi pastry flat in a long strip 2” wide
5. Brush butter over kataifi pastry and season with salt and pepper
6. Dip a prawn in béchamel sauce
7. Lay a prawn at end of pastry and roll tightly until wrapped and covered entirely
8. Place on a wire rack in oven for 10-12 minutes until golden brown & crisp
9. Serve 2 prawns on top of a zucchini pancake with yoghurt-feta sauce on side.
Sprinkle with cracked sumac and garnish with parsley sprig (optional)

Béchamel Recipe

Ingredients:

Method:       

1. In a saucepan, sweat the onion, garlic, chilli & shallots in the butter
2. Add flour to make a roux
3. Add cold milk & whisk vigorously
4. Add nutmeg
5. Cook on high heat for approx 2 minutes, whisk continuously
6. Add salt and pepper to taste
7. Add parsley

Zucchini Pancake Recipe

Ingredients:

Method:       

1. Put grated zucchini,  mint, dill & spring onion  into a clean muslin cloth or tea towel and squeeze out excess liquid. Discard liquid.
2. Place mixture in to a non-reactive bowl.
3. Add the eggs, feta, and  flour, and mix well
4. Squeeze the lemon juice into the mixture and add salt & pepper to taste
5. Heat a saucepan with the oil and place egg rings in pan, scoop into each ring enough zucchini mixture to a 8-10mm depth.  Shallow fry for 1 minute then flip over and cook a further 30 seconds. Then place zucchini fritters on a greased tray in a hot oven for 2 minutes to finish cooking them.
6. Allow to rest for 1-2 minutes on a paper towel.

Yoghurt-feta sauce

Ingredients

Method

Place all ingredients in a blender and mix on medium speed until smooth.

Recipe by:

Theo Kostoglou

Owner and Exec Chef of Kouzina Restaurants