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Citrus And Almond Prawns Wrapped In Knafe Pastry Recipe

  • Ingredients: 38
  • Serves: 4

Citrus and almond prawns wrapped in knafe pastry with pkg knafe dough, defrosted, toasted flaked almonds, zest of 1 lemon, zest of 1 orange, zest of 1 lime, salt and pepper, medium fresh prawns, shelled, cleaned and butterflied with tails intact, peanut oil for deep-frying.

Ingredients

  • 1 pkg 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

Walnut Filling

  • 1 cup walnuts, chopped coarsely
  • 5 Tbsp sugar
  • Zest of 1 orange
  • 2 tsp cinnamon
  • 2 Tbsp orange blossom water

Cheese Filling

  • 2 1/2 cups flour
  • Pinch of salt
  • 1 Tbsp sugar
  • 1 tsp instant dry yeast
  • 3 cups lukewarm water
  • 1 tsp baking soda
  • 2 cups of rose syrup
  • peanut oil, for deep-frying
  • 1/2 cup ground pistachios, to garnish

For pesto-pickled shallot vinaigrette

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 Leave the tails exposed. It will look like a cocoon. Proceed to wrap all the prawns in the same way.
  5. Step 5 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.

    For this step you will need

  6. Step 6 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.

    For this step you will need

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Previous Post
Read on Mobile

Citrus And Almond Prawns Wrapped In Knafe Pastry Recipe

  • Ingredients: 38
  • Serves: 4

Citrus and almond prawns wrapped in knafe pastry with pkg knafe dough, defrosted, toasted flaked almonds, zest of 1 lemon, zest of 1 orange, zest of 1 lime, salt and pepper, medium fresh prawns, shelled, cleaned and butterflied with tails intact, peanut oil for deep-frying.

Ingredients

  • 1 [search]pkg knafe dough, defrosted[/search]
  • 1 cup [search]toasted flaked almonds[/search]
  • [search]Zest of 1 lemon[/search]
  • [search]Zest of 1 orange[/search]
  • [search]Zest of 1 lime[/search]
  • [search]Salt and pepper[/search]
  • 20 [search]medium fresh prawns, shelled, cleaned and butterflied with tails intact[/search]
  • [search]Peanut oil for deep-frying[/search]

Walnut Filling

  • 1 cup [search]walnuts, chopped coarsely[/search]
  • 5 [search]Tbsp sugar[/search]
  • [search]Zest of 1 orange[/search]
  • 2 [search]tsp cinnamon[/search]
  • 2 [search]Tbsp orange blossom water[/search]

Cheese Filling

  • 2 1/2 cups [search]flour[/search]
  • [search]Pinch of salt[/search]
  • 1 [search]Tbsp sugar[/search]
  • 1 [search]tsp instant dry yeast[/search]
  • 3 cups [search]lukewarm water[/search]
  • 1 [search]tsp baking soda[/search]
  • 2 cups [search]of rose syrup[/search]
  • [search]peanut oil, for deep-frying[/search]
  • 1/2 cup [search]ground pistachios, to garnish[/search]

For pesto-pickled shallot vinaigrette

  • 3 tbsps. [search]purchased basil pesto[/search]
  • 1 tbsp. [search]sherry vinegar[/search]
  • 1 tbsp. [search]lemon juice[/search]
  • 1 tsp. [search]kosher salt[/search]
  • 1/2 tsp. [search]freshly ground black pepper[/search]
  • 1 cup [search]grapeseed oil[/search]
  • 1 1/2 tsps. [search]olive oil[/search]

For frico caldo

  • 2 [search]medium Yukon Gold potatoes, peeled and cut into quarters[/search]
  • 1 tbsp. [search]unsalted butter[/search]
  • [search]1/2 medium onion, finely chopped[/search]
  • 2 cups [search]finely grated Parmigiano-Reggiano[/search]
  • 1 tbsp. [search]kosher salt[/search]
  • 1/2 tsp. [search]nutmeg, freshly grated[/search]
  • 1 tbsp. [search]olive oil[/search]

To serve

  • 2 large heads romaine , torn into bite-sized pcs. [search][/search]
  • 16 [search]thin slices prosciutto[/search]

Directions

  1. Step 1Spread 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.
  2. Step 2Take 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.
  3. Step 3Heat 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.
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