Prawn kunafa

Recipe from Sudqi Naddaf, executive chef at Kempinski Hotel Mall of the Emirates.

    Nutrition per serving

    • kcal 0
    • fat 0g
    • saturates 0g
    • carbs 0g
    • sugars 0g
    • fibre 0g
    • protein 0g
    • salt 0g


    • 2 eggs
    • 50g cornstarch
    • 10g salt
    • 10g white pepper
    • 15g cajun spice
    • 1 tbsp lemon juice
    • 80ml water
    • 16 prawns
    • 500g kunafa sheets (available at leading supermarkets)
    • Toothpick or wooden skewers
    • Sweet chilli sauce
    • Cherry tomatoes, to garnish


    1. Mix the egg, cornstarch, salt, pepper, cajun spice and lemon juice and then add the water to make a thick batter

    2. Dip the prawns in the batter and set aside for an hour.

    3. Separate the kunafa sheets and keep aside.

    4. 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.

    5. Garnish with cherry tomatoes and serve with sweet chilli sauce