Kataifi Wrapped Prawns With Lemon Oil Recipes

CITRUS AND ALMOND PRAWNS WRAPPED IN KNAFE PASTRY

Citrus and Almond Prawns Wrapped in Knafe Pastry image

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.

Provided by Suzanne Husseini

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

CILANTRO WRAPPED PRAWNS WITH SPICY PICKLE PINEAPPLE

Cilantro Wrapped Prawns with Spicy Pickle Pineapple image

Provided by Guy Fieri

Categories appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons diced red jalapeno
2 tablespoons diced white onion
6 tablespoons rice wine vinegar
1 cup chopped pineapple, without juice
2 tablespoons honey
1 teaspoon olive oil
1 tablespoon lemon juice
Salt and pepper
12 shrimp (21-25 count) raw, cut lengthwise in 1/2
1/2 cup milk
1 egg
24 wonton skins
3 tablespoons minced cilantro leaves
1/4 cup julienned red bell pepper

Steps:

For the Spicy pickled pineapple: In a medium saute pan, heat oil, add pepper and onions, lightly saute, Combine all ingredients, heat for 3 minutes on medium heat and let cool for 1 hour.
Season shrimp with salt and pepper. Mix milk and egg, dredge wonton wrapper in milk, then add 1/2 piece shrimp to corner of wrapper, add a pinch of cilantro, and 1 piece of red bell pepper, roll up, and place seam side down in medium pan with canola oil on medium to high heat. Fry until light brown.

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