Kunafa Prawns in Wasabi

Ingredients

• 400 gm farm fresh prawns
• 500 gm Kunafa sheets
• 1 egg
• as needed Oil for frying
• as needed wooden skewers
• For Tandoori marinate:
• 2 nobs of mealted butter
• 2 tbsp tandoori spice
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 2 garlic cloves, crushed
• to taste Salt
• 1 tbsp wasabi powder
• Wasabi & Edamame salad
• 1 tbsp mayo (optiona)
• 2 tbsp warm water
• 1 cup Edamame beans
• 2 tbsp olive oil
• to taste Salt

Steps

1. Clean the prawns and de-vein them. Wash them gently and let the excess water drain off.
2. In a bowl mix the tandoori marnate ingredients and apply it over the prawns. Allow it to rest in fridge for 10 to 15 minutes
3. Separate the kunafa sheets for it to be rolled over the marinated prawns. Beat 1 egg
4. Roll the kunafa sheets over each prawns and seal the edges with the help of egg. Complete the process for the rest of the prawns.
5. Cut foil paper into size that can wrap the kunafa prawns. Coat the kunafa with the left over tandoori marinate and warp each one with the foil paper as it you are wrapping a candy. Allow it to set in fridge for some time approx. 15 to 20 minutes
6. 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 and your kunafa covering remains intact. Drain the excess oil and allow the prawns to cool down. If required you can remove the skewers.
7. Take 1 tablespoon wasabi powder and mix with 2 tablespoon warm water 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
8. Edamame salad: toss the edamame beans in olive oil and salt and garnish it with some more tossed kunafa flakes. Serve the crunchy spicy prawns along with the Edamame salad and Wasabi sauce