Fried Prawns with North Carolina Chutney


Rolled in shredded phyllo pastry, deep fried. Served with North Carolina Chutney


  • 18 APC Prawns (peeled, head off, and keep end tail)
  • ¾ Cup of Kataifi or Shredded Phyllo pastry (about 1 ounce per prawn)
  • North Carolina Chutney or your favorite Apple/Peach Chutney

  • Egg wash:
  • 2 eggs
  • 1 pinch Sechman pepper
  • 1 pinch sea salt

  • Paw paw chutney:
  • 1 large paw paw - peeled, deseeded and diced into 1.5cm cubes
  • 2 tablespoons red onion - diced
  • 2 tablespoons brown onion - diced
  • 1 teaspoon peanut oil
  • 1 teaspoon sesame oil


Prawns Shredded Phyllo Dough Method
Prepare egg wash mix
Flour each prawn then roll them in the egg.

Drain the excess off egg by holding them by the tail then roll in the Kataifi-Shredded Phyllo pastry leaving the tail out of the pastry.

Deep fry in a 180 degrees to 200 degrees oil for 2 min max but turn them after 30 seconds. Serve cold North Carolina Chutney (or warm) in the middle of the plate, with three prawns tails up.

Serves 6 as an entrée