Tiger Prawns in shredded dough with tarragon mayonnaise

Shredded dough - Kataifi dough, is a typical Greek and Turkish ingredient - in Turkey they call it kadayıf - made, just like filo dough, with flour and water.
Kataifi is made of long, very thin strands of dough, a bit like angel hair pasta. It's very often used for sweets, in combination with honey and pistachios.

Serves 4

16 small Black Tiger prawns or any other type of shrimp
1 package kataifi dough, frozen
salt
black pepper
olive oil

For the mayonnaise:

Mayonnaise
salt
pepper
2 small garlic cloves
a few tarragon leaves


Pound the garlic and the tarragon leaves to a creamy mixture in a small mortar. Add to the mayonnaise stirring gently.

Clean the prawns: carefully remove heads, shell and legs but leave the tails. Devein the prawn and rinse under the tap. Pat dry with kitchen paper and season with a bit of pepper.

Defrost the kataifi dough and loosen the strings.
Wrap some kataifi around each shrimp.

Shallow-fry the prawns in a non-stick frying pan with a little olive oil until golden brown and crunchy and serve immediately while still hot with the garlic mayonnaise.