• 24 shrimps
• 1pack kadaifi pastry
• 1 garlic clove
• 1 tbsp fresh ginger juice
• ½ tsp sugar
• Salt Pepper
• Extra virgin olive oil
• Groundnut oil (for frying)

For the sweet and sour sauce

• 120ml water
• 2 tbsps cornflour
• 60g sugar
• 4 tbsps rice (or white) vinegar
• 4 tbsps tomato ketchup
• 1 tsp chopped chilli

In a small pan dissolve the cornflour in the water mixing well. Add the sugar and mix. Then add the vinegar, ketchup and chilli. Cook on a low heat, stirring continuously for 10 minutes. When thick and glossy, remove from heat, pour into a bowl and leave to cool.

Using a pestle and mortar grind the garlic clove into a paste. Add a tablespoon of olive oil and mix.

Peel the shrimps leaving the tails on. Cut down the back of each prawn and devein. Marinate the prawns with the sugar, salt, pepper, ginger juice and garlic paste. Cover and refrigerate for at least 30 minutes.

Push the the prawns on to wooden skewers then wrap each one in kadaifi pastry starting from the head all the way down to the tail. Heat the groundnut oil to 170°-180°C and fry the prawns until golden, then drain. Remove the prawns from the skewers and serve hot with the sweet and sour sauce.