Soak bread in cold water and squeeze out excess moisture.
Blend bread, pine nuts, garlic, parsley, and lemon juice until smooth.
Gradually blend in olive oil, season, and chill the purée.
Mix prawns with lemon juice, garlic, coriander, and Tabasco then marinate for two hours.
Heat a deep fat fryer to 170°C.
Divide pastry into 12 pieces and place two basil leaves on one piece.
Roll the pastry around a king prawn until it is fully covered.
Repeat the wrapping process for all remaining prawns.
Fry prawns in batches for 3-4 minutes until golden and drain on paper.
Serve prawns on top of the pine nut tarator.