“A unique combination of prawn and prosciutto, wrapped up with kunefe and served with sauce aioli. The ideal appetizer for a festive meal.”
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Argentine prawn with kunefe and prosciutto
- Finish up carefully the dough for kunefe.
- Spread a stripe and then cut it into 20cm length and 5cm width.
- Pour over some melted butter and put above a piece of prosciutto and afterwards a shrimp.
- Wrap tight the shrimp into dough and prosciutto.
- Repeat this procedure for the rest dough, prosciutto and shrimps.
- Put a frying pan on fire and add oil.
- Once it is heated, add 5 – 6 shrimps and fry them for 2 – 3 minutes on each side.
- Drain on paper to absorb the oil.
- Serve with sauce aioli.
For sauce aioli
In a small bucket, add all the ingredients for your sauce and blend them well.
Ingredients:
12 Argentine prawns
350 gr. kunefe sheets
150 gr. melted butter
12 thin slices of prosciutto
Sunflower oil
Για τη sauce aioli
150 gr. mayonnaise
2 tbsp. mayonnaise
1 teaspoon lemon – thyme
Juice from 1 lemon
1 garlic clove
1/2 teaspoon sweet paprika
