Recipe: Kataifi Shrimp With Spiced Dipping Sauce [edit]

Related Blogposts

Bloggers, have you written about Kataifi Shrimp With Spiced Dipping Sauce? Add a widget!

You need to sign in or sign up to leave a comment.

Tags: Seafood

Yield: 6 servings

24	16/20 size shrimp, peeled, tail on, deveined
½	cup clarified butter, melted
1	teaspoon cumin, seeds, toasted, ground
2	tablespoons chopped fresh coriander
3	clv garlic, chopped
1	1 lb. package of Kataifi pastry
1	salt and pepper, to taste
	Spiced Dipping Sauce
1	tablespoon soy sauce
1 ½	tablespoons rice wine vinegar
½	tablespoon honey
½	teaspoon sesame oil
1	teaspoon lemon, juice
1	teaspoon finely chopped fresh Thai basil
1	Thai chili, finely, chopped
1 ½	cups chicken stock
1 ½	teaspoons cornstarch
1 ½	teaspoons cold water
2	tablespoons finely diced red pepper
1	teaspoon finely chopped lemongrass
1	teaspoon chopped garlic

Step 1	Preheat oven to 400 degrees F.Combine butter, cumin, garlic and coriander. Marinate shrimp in this mixture for 1 hour in the refrigerator.
Step 2	Unwrap Kataifi pastry. Measure out segments that are approximately 4 inches in length.
Step 3	Dab melted butter on pastry segments. Roll individual shrimp up in the pastry. Leave the tail uncovered. Press tail down to touch pastry.
Step 4	Line a baking sheet with parchment paper. Place wrapped shrimp on baking sheet and drizzle with clarified butter.
Step 5	Bake 5 to 7 minutes or until pastry is golden brown and shrimp is pink.
Step 6	Serve with Spiced Dipping Sauce.
Step 7	Spiced Dipping Sauce:Mix together water and cornstarch.
Step 8	In a small saucepan combine the rest of the ingredients. Bring to a boil and simmer for 2 minutes.
Step 9	Whisk in cornstarch mixture. Bring back to a boil then remove from heat.
Step 10	Serve sauce warm with Kataifi Shrimp.
Step 11	Makes about 1-3/4 cups.