Ingredients

Serves 6

250g butter, chopped
375g packet kataifi pastry, removed from the fridge 30 minutes before using
24 medium green king prawns, peeled with tails intact, cleaned
Vegetable oil, to deep-fry
Lime wedges, to serve

Avocado dip
1 avocado, halved
120g (1/2 cup) sour cream
1 lime, juiced
1/2 bunch coriander, leaves picked

Method

To make avocado dip, process avocado, sour cream, lime juice and three-quarters of the coriander in a food processor until smooth. Season with salt and pepper.
Transfer to a bowl, cover and refrigerate until needed.

To make kataifi prawns, melt butter in a pan. Place pastry in a bowl, then ladle over clarified butter, leaving white milk solids in pan. Using your hands, distribute butter through pastry to coat. Working with one at a time, separate pastry into strips that are 6cm wide and the length of the prawns. Place a prawn widthwise at the end of each strip and roll up to encase in pastry. Squeeze pastry gently to ensure it sticks together. Place on an oven tray lined with baking paper. Refrigerate for 15 minutes to firm or for up to 4 hours.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, lower prawns into oil and fry, turning halfway, for 2 minutes or until golden. Remove with a slotted spoon, drain on paper towel, then season with salt.

Scatter remaining coriander over dip and serve with prawns and lime wedges.