For 12 tiger prawns50 g kadayif
12 tiger prawns, shelled*
melted butter
Preheat oven at 180°C.
Roll the kadayif around the prawns until fully covered.
Bristle with the butter.
Bake for 12 m. Put a moment under grill.
Serve with a salad of greens, and a dip sauce made of white cheese, herbs, pepper, and mustard seeds.
*Use chicken filets instead, cut into 6x3 cm chunks. Rub with beaten egg before putting the kadayif around the pieces. Bake in heated oil for 4 m. Serve with steamed soya beans and greens. Add a sauce of yoghurt and chives.
Kadayif (or kadaïf) is vermicelli-like, shredded phyllo dough, used in the Balkan and Arab countries, mainly for pastries.
