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Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.
Mix the egg, cornstarch, salt, pepper, cajun spice and lemon juice and then add the water to make a thick batter
Dip the prawns in the batter and set aside for an hour.
Separate the kunafa sheets and keep aside.
Spear the toothpick through each prawn; wrap each one with a kunafa sheet until it is covered, then fry in hot oil, until golden brown.
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