Gringlish Pork and Prawn Kataifi Spring Rolls

Cook Time 1 hour + overnight

Servings 6 to 8


500g raw prawns, peeled and deveined

2 garlic cloves, finely chopped

1 tsp ground white pepper


¼ cup dill, chopped

½ cup continental parsley, chopped

200g pork mince

1 tbsp lemon zest

1 green chilli, finely diced

1 tbsp corn flour mixed with water to create a slurry

1 packet kataifi pastry

Vegetable oil, to deep fry

Dipping sauce

500g Greek yoghurt, strained over night

1 bunch mint leaves, finely chopped

2 tbsp olive oil


Line a colander with muslin or cheesecloth over a bowl and strain the Greek yoghurt overnight.

Place prawns, garlic, pepper and dill in a food processor and blend to a rough paste. Transfer to a large bowl and mix through pork mince, parsley, chilli & lemon zest until well combined. Season with salt and pepper.

To roll, lay out a portion of Kataifi pastry. Place about two tablespoons of filling onto the bottom half of the pastry. Pick up the bottom edge of the kataifi and fold over the filling. Moisten the top half of the pastry with the corn flour mixture. Roll the bottom all the way to the top like a neat parcel. Place on a tray covered with cling film and repeat the process until all the mixture is used.

Note, best results when this step is completed the day before so the kataifi firms up.

Place strained yoghurt in a stainless steel bowl, add chopped mint leaves and season to taste. Stir through until combined.

To cook the spring rolls, heat the oil in a large saucepan or wok to 180°C. To test if the oil is hot enough, dip a wooden spoon handle into the oil. If beads of oil bubble rapidly around the handle, then the oil is hot enough. Fry spring rolls in batches, frying 3-4 at a time, for 2-3 minutes or until golden brown and just cooked through. Drain on paper towel and serve with mint yoghurt, or your choice of dipping sauce.




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