Project Description

  • 250 ml of extra virgin olive oil (EVOO), arbequina variety.
  • 1 egg yolk.
  • 35 gr of Antigua mustard.
  • 2 spoonfuls of fine wine or manzanilla (any sweet wine could do).
  • 2 spoonfuls of water.
  • Salt.
  • 16 red prawns.
  • 60 gr of Kataifi paste.
  • Recently grounded black pepper.
  • Chive.
  • Abundant EVOO for frying.

Katafi paste can be bought at Gourmet stores.

  1. Separate yolk from egg white, and put the yolk into a bowl, together with the mustard and the salt.  The combination must then be whisked with Sa Resclosa EVOO, (with whisk spokes).
  2. Once whisked, the mayonnaise must be scalded with two spoonfuls of lukewarm water, and two spoonfuls of wine must be then added.  Keep inside the fridge.
  3. Peel the prawns, leaving the tail, and retire the innards from where the head has been removed.  Place in a plate and add salt and pepper.
  4. Stretch the katafi paste over a tray, cut into four pieces and wrap four prawns into each piece, so that only the tails stand out.  Fry in abundant and very hot EVOO (180º).