Citrus And Almond Prawns Wrapped In Knafe Pastry Recipes

CITRUS AND ALMOND PRAWNS WRAPPED IN KNAFE PASTRY

Citrus and Almond Prawns Wrapped in Knafe Pastry image

A change from tempura batter. Use the versatile knafe (also spelled kataife) pastry, a fine, vermicelli-like pastry, for this savory snack. It also makes a perfect lunch with a salad and a spicy dip on the side (like dakkous). The citrus nutty center is a lovely surprise inside the sweet prawn. These prawns are seriously crunchy. You could bake them but they taste better fried.

Provided by Suzanne Husseini

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pkg (1 lb) knafe dough, defrosted
1 cup toasted flaked almonds
Zest of 1 lemon
Zest of 1 orange
Zest of 1 lime
Salt and pepper
20 medium fresh prawns, shelled, cleaned and butterflied with tails intact
Peanut oil for deep-frying

Steps:

Spread the knafe dough on a working surface and cover with a damp cloth. In a small bowl, mix the almonds with the lemon, orange and lime zests. Season the prawn with salt and pepper and open the backs. Take a pinch of the almond mixture and place in the open area of the prawn. Close together to encase the filling and continue until all prawns are filled.
Take a few strands of the knafe pastry dough, lay them down flat and spread away from you. Place a filled prawn at the end closest to you and roll the dough around the prawn, ensuring the filling does not come out. Leave the tails exposed. It will look like a cocoon. Proceed to wrap all the prawns in the same way. Keep covered until ready to fry.
Heat the oil in a heavy-bottomed saucepan to 350°F. Using tongs, gently lower the wrapped prawn in the hot oil, one at a time. Don't let go of the rolled prawn with the tongs in the oil until it holds together. Fry about 5 at a time until golden and crisp. Remove and place on absorbent paper. Serve immediately.

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