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

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.
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.
3. Heat the oil in a heavy-bottomed saucepan to 350u0b0F. 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.

dough, almonds, lemon, orange, lime, salt, fresh prawns, peanut oil

Taken from www.epicurious.com/recipes/food/views/citrus-and-almond-prawns-wrapped-in-knafe-pastry-51178980 (may not work)