How to make crispy Kataifi prawns

1. Marinate the prawns with ginger and garlic paste, lemon juice, turmeric powder, salt, chili powder and garam masala.

3. Spread the pastry to form a thin layer on a tray or work surface.

4. Roll the prawns in the Kunafa pastry, wrapping from one end to the other.

5. Apply the egg as an adhesive at the end of the pastry and finish rolling.

6. Cover and refrigerate for half an hour or until you are ready to fry.

7. Heat the oil on a medium flame and deep fry the prawns till golden.

8. Remove from the oil, serve hot.

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