1) Shell the prawns. 2) Spread the paté over the entire surface of each prawn; wrap it in a slice of lard and then in a band of kataifi dough; thread the skewer from tail to end. 3) Preheat the oil in a high-sided pan to 180°C; deep-fry the prawns until the kataifi dough is golden brown. 4) Season with salt and pepper and serve with truffle mayonnaise.
Information:
4
20 minutes
Medium
8 king prawns
50g La Rustichella Black Truffle Paté
8 slices of Pata Negra lard
8 bundles of kataifi pasta dough
8 skewers
Sunflower oil for frying (approx 1litre)
Salt, to taste
Black pepper, to taste
8 bamboo skewers
