Citrus and Almond Prawns Wrapped in Knafe Pastry
Succulent prawns filled with a citrusy almond mixture and wrapped in crispy knafe pastry. This elegant appetizer combines the delicate flavors of three citrus fruits with the crunch of toasted almonds, all encased in golden, thread-like pastry.
Ingredients
- •1 pkg knafe dough
- •1 cup toasted flaked almonds
- •1 whole lemon zest
- •1 whole orange zest
- •1 whole lime zest
- •1 to taste salt and pepper
- •20 pieces medium fresh prawns
- •4 cups peanut oil
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
20 min
- 3.
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.
15 min
