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Kataifi Shrimp with Spiced Dipping Sauce

Food Network Canada
YIELDS
6 servings
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Ingredients

Shrimp

24 16/20
size shrimp, peeled, tail on, deveined
½
cup clarified butter, melted
1
tsp cumin, seeds, toasted, ground
2
Tbsp chopped fresh coriander
3
cloves garlic, chopped
1 1
lb(s) package of Kataifi pastry
salt and pepper, to taste

Spiced Dipping Sauce

1
Tbsp soy sauce
1 ½
Tbsp rice wine vinegar
½
Tbsp honey
½
tsp sesame oil
1
tsp lemon, juice
1
tsp finely chopped fresh Thai basil
1
Thai chili, finely, chopped
1 ½
cup chicken stock
1 ½
tsp cornstarch
1 ½
tsp cold water
2
Tbsp finely diced red pepper
1
tsp finely chopped lemongrass
1
tsp chopped garlic
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Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Combine butter, cumin, garlic and coriander. Marinate shrimp in this mixture for 1 hour in the refrigerator.

Step 3

Unwrap Kataifi pastry. Measure out segments that are approximately 4 inches in length.

Step 4

Dab melted butter on pastry segments. Roll individual shrimp up in the pastry. Leave the tail uncovered. Press tail down to touch pastry.

Step 5

Line a baking sheet with parchment paper. Place wrapped shrimp on baking sheet and drizzle with clarified butter.

Step 6

Bake 5 to 7 minutes or until pastry is golden brown and shrimp is pink.

Step 7

Serve with Spiced Dipping Sauce.

Step 8

Mix together water and cornstarch.

Step 9

In a small saucepan combine the rest of the ingredients. Bring to a boil and simmer for 2 minutes.

Step 10

Whisk in cornstarch mixture. Bring back to a boil then remove from heat.

Step 11

Serve sauce warm with Kataifi Shrimp.

Step 12

Makes about 1-3/4 cups.

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