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.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.
SERVINGS: 4
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
- Salt and pepper
- Peanut oil for deep-frying
INSTRUCTIONS:
- Spread the defrosted knafe dough on a working surface and cover it with a damp cloth.
- In a small bowl, mix the toasted flaked almonds with the lemon zest, orange zest, and lime zest. Season the prawns with salt and pepper, then open the backs of the prawns.
- Take a pinch of the almond mixture and place it in the open area of each prawn. Close the prawns together to encase the filling. Repeat this process for all the prawns.
- Take a few strands of the knafe pastry dough and lay them flat on the working surface, spreading them away from you.
- Place a filled prawn at the end closest to you and roll the dough around the prawn, making sure the filling does not come out. Leave the tails of the prawns exposed, creating a cocoon-like shape. Repeat this step for all the prawns. Keep them covered until ready to fry.
- Heat peanut oil in a heavy-bottomed saucepan to 350°F (175°C).
- Using tongs, gently lower the wrapped prawns into the hot oil, one at a time. Hold onto the rolled prawn with the tongs until it holds together and doesn’t unravel. Fry about 5 prawns at a time until they turn golden and crisp.
- Remove the fried prawns from the oil and place them on absorbent paper to drain excess oil.
- Serve the knafe-wrapped prawns immediately.
