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

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