Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce (Emeril Lagasse) |
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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 pound (21 to 25 count) shrimp, peeled, deveined and butterflied |
2 teaspoons essence |
1 teaspoon lime juice |
3 tablespoons all-purpose flour |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1/3 cup cold water |
8 ounces (1/2 16-ounce box) kataifi (shredded phyllo pastry), defrosted and covered with a damp towel |
2 cups vegetable oil, for frying |
1 large head bibb lettuce, separated into leaves, tough stem ends removed, washed and spun dry |
hot and sour chili sauce, recipe follows |
Directions:
1. In a wok, preheat the oil to 375 degrees F.
2. In a baking dish, toss the shrimp with the Essence and lime juice.
3. In a bowl, sift together the flour, cornstarch, and salt. Gradually add the water, whisking, until the batter is smooth and thick enough to lightly coat the back of a spoon. Place the shrimp in the batter and toss to coat.
4. Unroll the kataifi a small amount at a time and cut into lengths the same size as the shrimp, about 4-inches. Spread the cut kataifi flat on a work surface and cover the remaining with a damp towel to keep from drying out. One at a time, lay the shrimp on the cut kataifi and roll to completely wrap inside.
5. In batches, add to the oil and fry until golden brown, about 2 minutes. Remove and drain on paper towels.
6. To serve, place the shrimp in the lettuce cups. Drizzle with the Hot and Sour Chili. Serve immediately.
7. Hot and Sour Chili Sauce:
8. 1 cup Sweet Thai Chili Sauce*
9. 1/4 cup Sriracha hot chili sauce*
10. 2 tablespoons rice wine vinegar
11. Combine all the ingredients in a bowl and whisk to combine. Serve at room temperature.
12. Yield: 1 1/4 cups
13. *available at Asian and gourmet markets, and some supermarkets
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