Citrus and Almond Prawns Wrapped in Knafe Pastry
['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']
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.
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