Mustapha Fassih, head chef at the Last Wine Bar, prepares a tasty dish with elements from across the world. Photograph: Julian Nicholls.

King Prawns in Kataifi Pastry with Chilli Jam

The menu at The Last changes every week and I love the variety that this brings. A few favourite dishes are always available but the frequent change not only makes best use of seasonal produce, but I think it can also make eating at the restaurant a distinctive experience every time.
The differences in food between my native homeland of Casablanca in Morocco and my new home in Norfolk have encouraged me to look to every continent to provide a unique style and an inspirational mix of textures and flavours.

This dish shows how elements from across the world can be blended together perfectly. I came up with the idea after sampling Greek food. Kataifi pastry is used in many of their traditional desserts and is made from the finest filo dough with a hint of almonds and pistachios.
The sweet crispiness of the pastry goes wonderfully well with fresh king prawns and the seductive tangy kick and hot colour of the Mexican chilli pepper combines together in a fusion of ‘Mediterranean meets Mexico’.

The simplicity of the ingredients provides a deliciously deceiving dish that takes very little time to repair. This recipe can be used either as a starter for a dinner party or made in larger quantities, served on a larger plate as ‘a party treat’.

King Prawns in Kataifi Pastry with Chilli Jam (serves 6)

24 un-peeled King Prawns (4 each for starter – more if party platter)
250gms of Kataifi Pastry – you can get this from a Greek supplier. If not please contact The Last Wine Bar on 01603 626626 who will be able to help you.
2 table spoons of melted butter
6 red chilli peppers
100mls of red wine vinegar
100gms brown sugar
Fresh grated ginger (about a “thumb’s” worth in shape)
4-5 fresh tomatoes

Making the Chilli Jam
Roast the chillies whole for around five minutes at Gas Mark 6 (200 degrees C). When cool, chop them up very finely and together with the red wine vinegar, grated ginger (don’t forget to peel it first!), three peeled and chopped tomatoes and brown sugar, put them on the stove in a pan and stir until the mixture has fused and thickened. Peel and dice the remaining tomatoes and add to the rest of the mixture and simmer until it thickens.

The Prawns and the Pastry
Remove the shells but leave the tails on. Cut down the back of the prawns and clean removing the black line.
Lay the pastry out on a plate or a clean work surface (Kataifi pastry looks a little like shredded wheat but tastes sweet). Roll the prawns one by one into the pastry until covered all around.
Heat the oven to 200 degrees C or Gas Mark 6. Grease a baking tray with melted butter or line with greaseproof paper and place the prawns in pastry on the tray.
Drizzle hot melted butter all over them. Place in the oven and bake for 10 minutes. There is no need to pre-cook the prawns.
When the pastry looks crispy and slightly golden in colour, it’s ready to serve.
Remove from the oven and place on plates – serve with chilli jam either on side or in individual portion bowls.

Wine suggestion
James Sawrey-Cookson, managing director of The Last Wine Bar, suggests the 1999 Tokay Pinot-Gris. The wine is quite rich and perfumed but with nice acidity. It will cool the fire of the chillies in the jam and bring out the sweetness of the King prawns.