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Crisp fried prawns in kadaifi pastry with harissa and preserved lemon salsa

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For the prawns

  • 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

For the salsa