Kanafeh is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt, and especially among Palestinians. In addition, variants are found in Turkey, Greece, and the Balkans, as well as in the South Caucasus.
In Arabic, kunāfa may refer to the string pastry itself, or to the entire dessert dish.
We deep fry shrimp in the kunāfa dough, marinated with lemon zest, salt, pepper, chilli powder and the pesto coriander for an exquisite flavour.
5Pcs Jumbo Shrimps
50gm Kunafa Dough
20gm Fresh Coriander
1 Glove Garlic
50ml Olive Oil
5gm Chilli Powder
1 Egg White
- For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved.
- Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
- Wrap each shrimp with 10gm of kunafa, keeping the tail unwrapped and pressed tight to be glued with egg white.
- Place the shrimp kunafa in a deep fryer for 5 minutes on 180 degree until a golden brown color.
- Serve with garlic, mayo or sweet chilli sauce.