Fish broth with deep-fried kataifi-wrapped prawns – Food & Home Magazine
Ingredients - PRAWNS - salt and freshly ground black pepper, to taste - 8 large prawns, shelled - 1 egg white, lightly beaten - 100g kataifi pasta - BROTH -
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Ingredients
- PRAWNS
- salt and freshly ground black pepper, to taste
- 8 large prawns, shelled
- 1 egg white, lightly beaten
- 100g kataifi pasta
- BROTH
- 30ml (2 tbsp) olive oil + extra, for frying
- 1 large onion, halved
- 1 carrot, cut into matchsticks
- 3 celery sticks, sliced diagonally
- 1,5L fish stock
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