Citrus and Almond Prawns Wrapped in Knafe Pastry

Ingredients

• 1 cup almonds flaked toasted
• 1 lb knafe dough 
• 1  lemon zest 
• 1  lime zest 
• 1  orange zest 
• 4 servings vegetable oil; peanut oil preferred for deep-frying
• 20 medium prawns fresh with tails intact shelled cleaned
• 4 servings salt and pepper 

Equipment

• bowl
• sauce pan
• tongs

Directions

1. Spread the knafe dough on a working surface and cover with adamp cloth. In a small bowl, mix the almonds with the lemon,orange and lime zests. Season the prawn with salt and pepperand open the backs. Take a pinch of the almond mixture andplace in the open area of the prawn. Close together to encasethe filling and continue until all prawns are filled.
2. Take a few strands of the knafe pastry dough, lay them downflat and spread away from you.
3. Place a filled prawn at the endclosest to you and roll the dough around the prawn, ensuringthe filling does not come out. Leave the tails exposed. It willlook like a cocoon. Proceed to wrap all the prawns in the sameway. Keep covered until ready to fry.
4. Heat the oil in a heavy-bottomed saucepan to 350°F.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 tongsin the oil until it holds together. Fry about 5 at a time untilgolden and crisp.
5. Remove and place on absorbent paper.
6. Serve immediately.