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
Ingredients
- 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
Method
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.
Garnish with cherry tomatoes and serve with sweet chilli sauce