Every recipe has a story to narrate. It was those happy days when I and my team was shortlist for the "Masterchef challenge" final round and our recipe theme was “Fusion”. Whacking our brains with loads of discussion, each of us presented our best creative fusion dish. I wanted to try out something that I have never eaten or tired out. Hence I came up with this unique combination. Trust me you will love it. As soon as I finished up with the photography, the dish vanished in seconds into our tummy and we ended up snatching for the crumbs.
By the way “Kunafa” is a middle-eastern ingredient basically used for desserts. Whereas “Wasabi” is a Japanese pungent sauce and to add to the nuttiness and crunch, I have accompanied Edamame’s basic salad. Therefore “Kunafa Prawns in Wasabi sauce and Edamame salad” recipe is a fusion of Middle Eastern, Indian and Japanese cuisine.
The “Kunafa Prawns” pairs nicely with Wasabi sauce and Edamame salad, serve it as a starter or a main course.
For this recipe, you need jumbo fresh Prawns, so that you can easily wrap the Kunafa around. These prawns are seasoned and coated with Kunafa and simply deep fired. They look so gorgeous on the platter, definitely a show stopper! So let us head to the making of this dish and I hope you all will enjoy.
Ingredients:
- 400 gms farm fresh Prawns
- 500 gms Kunafa sheets
- 1 large Egg
- Oil for frying
- Wooden skewers
To marinate:
- 2 nobs of melted Butter
- 2 tbsp Tandoori spice
- 1 tsp Chilly powder
- ¼ tsp Turmeric powder
- 2 Garlic cloves, crushed
- Salt to taste
Wasabi & Edamame salad:
- 1 tbsp Wasabi powder
- 2 tbsp warm Water
- 1 tbsp Mayo (optional)
- 1 cup Edamame beans
- 2 tbsp Olive oil
- Salt to taste
Procedure:
Clean the Prawns and de-vein them. Wash them gently and let the excess water drain off.
In a bowl combine the tandoori marinate ingredients and mix them well. Brush the paste over the Prawns, cover it and allow it to rest in the fridge for 10 to 15 minutes.
Beat 1 egg and set it aside.
Now let’s work on the Kunafa sheet. The sheets should be thawed to room temperature and then separate and spread out the Kunafa sheet / strings, as demonstrated in the below picture, for it will be rolled over the marinated Prawns.
Now let’s work on the Kunafa sheet. The sheets should be thawed to room temperature and then separate and spread out the Kunafa sheet / strings, as demonstrated in the below picture, for it will be rolled over the marinated Prawns.
Roll the Kunafa sheets around each Prawns and seal the edges with the help of beaten egg. Complete the process for the rest of the Prawns.
Cut foil paper into sizes that can wrap the Kunafa prawns. Brush the left over tandoori marinate over Kunafa’s and warp each one with the foil paper as if you are wrapping a candy.
Allow it to set in fridge for some time approximately 15 to 20 minutes.
Remove the marinated Prawns and uncover them. Gently holding the Prawns tail side insert the skewers. These skewers will help in easily frying the Prawns, apart from that the Kunafa covering will remain intact.
Heat oil in a deep pan and holding the skewers fry the prawns until evenly golden. Drain off the excess oil and allow the prawns to cool down. If required you can remove the skewers before serving.
WASABI SAUCE:
An easy sauce without any complicated steps, prepared in a minute’s time.
Take 1 tablespoon Wasabi powder and mix with 2 tablespoon warm water, mix well until you get a smooth paste. It is optional to add Mayo at this stage if you want to reduce the pungency of the sauce. Adding Mayo will also give a beautiful creamy texture. However, here I have not used Mayo.
EDAMAME SALAD:
Since Prawns and Wasabi sauce is two totally different flavors, to keep it subtle I have prepared a simple basic “Edamame salad”. Toss the frozen edamame beans in olive oil, salt and pepper and garnish it with some more tossed Kunafa flakes. This salad will be a good balance for the Wasabi sauce.
MAKE A HEAD DISH:
“Kunafa Prawns” is definitely a make ahead dish for your great weekends or for those tiring days when you come home from work and you are longing for some crunchy healthy menu but no time to prep a wholesome dinner. So please give this recipe a try and let me know how you like it.
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
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