Kataifi Wrapped Prawns

A staple of celebratory seaside dining at La Guérite in Cannes, Gambas Cheveux d’Anges pairs jumbo wild prawns with a cocoon of featherlight shredded kataifi pastry. As the pastry flash-fries to a delicate, pale-golden shatter, it seals in the natural sweetness and snap of the pristine shellfish. Paired with a velvety, garlic-forward piment d’Espelette dipping emulsion, each bite delivers an exhilarating textural crunch followed by pure Riviera indulgence.

The Bistro Recipe

Crispy angel-hair wrapped prawns inspired by La Guérite, featuring tender jumbo gambas cocooned in golden kataifi pastry and paired with a sun-warmed Espelette aioli.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 4

Method Flash-Fry

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Prawns & Kataifi

• 12 pieces jumbo prawns (gambas), peeled and deveined, tails intact
• 5.3 oz kataifi pastry (shredded phyllo), thawed under damp towel
• 3 tbsp unsalted butter, melted
• 2 cup neutral frying oil (grapeseed or peanut oil)
• Flaky sea salt & freshly cracked white pepper, to taste

The Espelette Aioli

• 0.5 cup good quality whole-egg mayonnaise
• 1 pieces garlic clove, finely grated on a microplane
• 2 tsp fresh lemon juice
• 1 tsp piment d'Espelette (mild Basque chili powder)
• 1 tsp extra virgin olive oil

Instructions

1. 1
   Whisk the Aioli

   Stir mayonnaise, grated garlic, lemon juice, olive oil, and piment d'Espelette together until smooth and pale orange; refrigerate.

2. 2
   Score the Prawns

   Dry prawns thoroughly. Make two shallow nick cuts on inner curves to keep them straight while frying.

3. 3
   Wrap in Kataifi

   Tease out thin dough ribbons, brush lightly with melted butter, and wrap around prawn bodies, pressing firmly.

4. 4
   Heat Frying Oil

   Bring oil to 180°C (355°F) in a high-sided saucepan; a strand of dough should sizzle vigorously immediately.

5. 5
   Flash-Fry until Crisp

   Fry in small batches for 2 minutes until light blonde and brittle. Drain on paper; sprinkle fleur de sel.

Bistro Technique

Keep the kataifi covered with a slightly damp kitchen towel while working to prevent the thin dough strands from drying out and shattering before they hit the oil. Pull the prawns as soon as the pastry turns a delicate ivory-gold—they will continue to crisp through residual heat without overcooking the succulent prawn inside.

Sommelier's Note

Bandol Blanc: A structured, saline white from Provence boasting vibrant minerality and subtle aniseed notes that slice through the richness of the fried kataifi and elevate the gentle warmth of the Espelette aioli.

More inspiration from La Guérite

La Guérite

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