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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane. Ingredients:
1/3 cup sweet coconut milk |
2 tablespoons lime juice |
1 teaspoon garlic, minced |
1 teaspoon red chili pepper flakes |
1 teaspoon cumin, ground |
1/2 teaspoon coriander, ground |
1/4 teaspoon white pepper, ground |
1 lb shrimp (13-15 with tails will work) |
8 ounces wheat, shredded & thawed (kataifi or shred your own phyllo) |
1 mango, sauce mango sauce nice and tart with sriracha (or without) |
Directions:
1. Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
2. Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
3. Preheat oven to 400°F.
4. Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
5. For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
6. His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
7. I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
8. Serve with Mango Sauce Nice and Tart With Sriracha (Or Without) as a dipping sauce.
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