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  • Kataifi Shrimp With Spiced Dipping Sauce

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    Kataifi Shrimp With Spiced Dipping Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 24 x 16/20 size shrimp, peeled, tail on, deveined
    • 1/2 c. clarified butter, melted
    • 1 tsp cumin, seeds, toasted, grnd
    • 2 Tbsp. minced fresh coriander
    • 3 clv garlic, minced
    • 1 x 1 pound package of Kataifi pastry
    • 1 x salt and pepper, to taste Spiced Dipping Sauce
    • 1 Tbsp. soy sauce
    • 1 1/2 Tbsp. rice wine vinegar
    • 1/2 Tbsp. honey
    • 1/2 tsp sesame oil
    • 1 tsp lemon, juice
    • 1 tsp finely minced fresh Thai basil
    • 1 x Thai chili, finely, minced
    • 1 1/2 c. chicken stock
    • 1 1/2 tsp cornstarch
    • 1 1/2 tsp cool water
    • 2 Tbsp. finely diced red pepper
    • 1 tsp finely minced lemongrass
    • 1 tsp minced garlic

    Directions

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

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