Citrus and Almond Prawns Wrapped in Knafe Pastry

Preparation 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. Excerpted from Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen by Suzanne Husseini. Copyright © 2012 Suzanne Husseini. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photography by Petrina Tinsaly. Suzanne Husseini was the host of one of the most popular Arabic cooking shows in the Middle East. She is a regular contributor to several publications around the world and frequently travels internationally as a featured food presenter. Suzanne lives in Dubai and Ottawa with her husband and three children.

Preparation 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. Excerpted from Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen by Suzanne Husseini. Copyright © 2012 Suzanne Husseini. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photography by Petrina Tinsaly. Suzanne Husseini was the host of one of the most popular Arabic cooking shows in the Middle East. She is a regular contributor to several publications around the world and frequently travels internationally as a featured food presenter. Suzanne lives in Dubai and Ottawa with her husband and three children.