Ingredients

• ½ bunch coriander
• finely chopped
• 3 tbsp olive oil
• 16 cooked prawns
• peeled but tails left on
• 200g/7oz ready-made kadaifi pastry (also spelled 'kataifi'; available at some continental delicatessens and online specialists)
• vegetable oil
• for deep frying
• 1 small red onion
• finely chopped
• 2 tomatoes
• peeled
• seeds removed
• finely chopped
• 2 preserved lemons
• skin only
• drained and finely chopped
• 1 tbsp harissa paste
• ½ lemon
• juice only
• ½ bunch fresh coriander
• finely chopped
• Rocket to serve

Directions

• For the prawns
• pound the coriander and olive oil together in a pestle and mortar until the mixture is the consistency of pesto. Dip the prawns in the coriander to coat.
• Unravel the pastry onto a flat
• clean work surface. Cut the pastry into 12 equal pieces about 10cm/4in (keep the pastry pieces covered after you've cut them out to prevent them from drying out). Wrap the pastry pieces around the prawns.
• Heat a deep fat fryer to 170C/325F/Gas 3
• or until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Deep fry the prawns in batches until golden-brown. Remove with a slotted spoon
• drain on kitchen paper and keep in a warm place until ready to serve.
• For the salsa
• combine all of the salsa ingredients. Leave to stand for about 15 minutes to let the flavours infuse before serving.
• Serve the prawns with the salsa on the side.