Shrimps in kataifi pastry with asparagus sauce

Name: Shrimps in kataifi pastry with asparagus sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Shrimps 1.3 lbs; Kataifi paste 3.5 oz; Fine salt to taste; Black pepper to taste; Marjoram to taste; Potatoes 7 oz; Asparagus 10.5 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Lemon juice ½; Lemon peel 1; Marjoram to taste

it es fr de br nl

300

Calories per serving

Energy Kcal 300
Carbohydrates g 17.8
of which sugars g 6.6
Protein g 15.8
Fats g 18.4
of which saturated fat g 5.14
Fiber g 2.5
Cholesterol mg 135
Sodium mg 637

Difficulty: Average
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Kataifi prawns bring a bit of the Middle East to your table, turning a seafood starter into something special. The secret to this dish? The kataifi pastry—a dough made with just flour and water, shredded into super thin threads, kinda like angel hair pasta. Wrap the prawns in these delicate strands and fry them up. They turn out crispy and golden, with an unbeatable texture. Seriously good.

People really really love how the kataifi prawns recipe gives that fun crunch on the outside, while the prawns inside stay tender and juicy. In the Middle East, kataifi pastry is used in sweet and savory dishes. And look, this twist with prawns and a smooth asparagus sauce shows how well it fits with the Mediterranean vibe. Serving these as a seafood starter always grabs attention because the look and flavor are a little different from your usual shrimp cocktail.

Plus, a creamy asparagus sauce ties everything together, adding a touch of spring freshness. The sauce is smooth, moist, and brings a nice sweet note that complements the savory, crunchy prawns. It’s way way better than plain dips and really lets the seafood shine. Some folks like to add crunchy potato chips on the side—really good stuff—enhancing the dish with another layer of crispy goodness. And here's the thing, this makes a great Mediterranean appetizer or even a main course when you want something light yet flavorful.

What’s great? How easy and quick it is to put together—even though it looks pretty fancy, this kataifi prawns recipe doesn’t take much time, and you don’t need a lot of complicated stuff. Mixing the crunchy pastry, tender prawns, and that green asparagus puree creates a dish that’s both exotic and welcoming, and it always seems to disappear fast whenever it’s served. No question. It’s no wonder people keep coming back for this gourmet prawn dish when they’re in the mood for something different and tasty.

INGREDIENTS

300

Calories per serving

Shrimps 1.3 lbs (600 g)

Kataifi paste 3.5 oz (100 g)

Fine salt to taste

Black pepper to taste

Marjoram to taste

Potatoes 7 oz (200 g)

For the sauce: Asparagus 10.5 oz (300 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste; Lemon juice ½; Lemon peel 1; Marjoram to taste

Preparation

How to prepare Shrimps in kataifi pastry with asparagus sauce

To prepare the shrimps in kataifi pastry with asparagus sauce, first clean the shrimps: remove only the shell while keeping the head and tail 1. Cut along the back and remove the intestine, which is the black thread 2. Add salt 3 and pepper.

Now season with marjoram leaves 4 and wrap the shrimps with kataifi pastry (5-6). Be careful to gently unravel the pastry and always keep it on a damp cloth to prevent it from drying out.

Proceed with the cream: take the washed and dried asparagus, then remove the tougher white part 7 and cut the rest into pieces 8. Boil the asparagus in hot water for 10 minutes 9.

After cooking, the asparagus should be tender, drain them and pour them into a tall glass 10. Season with oil 11, salt, pepper, some marjoram leaves, lemon juice 12, and zest.

Blend everything with an immersion blender 13 until you get a smooth cream 14. Set aside and take care of the potatoes: slice them with a mandoline to a thickness of 1/16 inch 15.

Everything is ready for frying: heat the oil to 340°F, then immerse the potatoes 16 for a couple of minutes, then drain them on a tray lined with paper towels (17-18).

Now it's the turn of the shrimps, immerse them in the oil a few at a time 19, fry them until golden, it will take a couple of minutes, then drain them on paper towels 20. Serve the shrimps in kataifi pastry with asparagus sauce immediately 21.