Citrus and Almond Prawns Wrapped in Knafe Pastry

Ingredients for Citrus and Almond Prawns Wrapped in Knafe Pastry

• 1 pkg (450g) knafe dough, defrosted

• 150g 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

How to make Citrus and Almond Prawns Wrapped in Knafe Pastry

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 177°C. 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.