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 (like dakkous). 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.

　　

Ingredients

4 servings

　　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

　　Peanut oil for deep-frying

　　

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. 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.

　　

Step 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.

　　

Step 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.

　　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. Buy the full book from Amazon or Penguin Random House.