Citrus and Almond Prawns Wrapped in Knafe Pastry

Name: Citrus and Almond Prawns Wrapped in Knafe Pastry
Yield: 4 servings
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

By Suzanne Husseini

July 16, 2013

Image may contain Noodle Food Pasta and Vermicelli

Citrus and Almond Prawns Wrapped in Knafe PastryPetrina Tinsaly

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.

Recipe notes

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