Katafi-Wrapped Shrimp in Lettuce Cups with Kicked Up Hoisin Sauce (Emeril Lagasse) |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
2 cups vegetable oil, for frying |
1 pound 21 to 25 count shrimp, peeled, deveined and butterflied |
2 teaspoons asian spice mix, recipe follows |
1 teaspoon lime juice |
3 tablespoons flour |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1/3 cup cold water |
8 ounces (1/2 16-ounce box) katafi (shredded phyllo pastry), defrosted and covered with a damp towel |
1 large head bibb lettuce, separated into leaves, tough stem ends removed, washed and spun dry |
chinese pickled vegetables, chopped |
kicked up hoisin sauce, recipe follows |
1 tablespoon 5-spice powder |
1 tablespoon salt |
1 tablespoon sugar |
1 1/2 teaspoons ground black pepper |
3/4 teaspoon cayenne |
1/4 cup distilled white vinegar |
1/4 cup sugar |
1 teaspoon chopped garlic, chopped |
1 small red szechuan chile pepper, stem removed and finely chopped |
1/4 cup chopped yellow onions |
1/4 cup chopped celery |
1 teaspoon chopped fresh cilantro |
1 cup store-bought hoisin sauce |
Directions:
1. In a wok, preheat the oil to 375 degrees F.
2. In a baking dish, toss the shrimp with the Asian spice 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 katafi, a small amount at a time, and cut into lengths the same size as the shrimp, about 4-inches. Spread the cut katafi on a work surface and cover with a damp towel to keep from drying out. One at a time, lay the shrimp on the cut katafi and roll to completely wrap inside. In batches, add to the oil and fry until golden brown, about 2 minutes. Remove and drain on paper towels.
5. To serve, place the shrimp in the lettuce cups. Drizzle with the hoisin sauce and sprinkle with the pickled vegetables. Serve immediately.
6. Emeril's Asian Spice Blend:
7. In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.
8. Kicked Up Hoisin Sauce:
9. Combine the vinegar, sugar, garlic and pepper in a small saucepan. Bring to a boil and cook for 3 minutes. Remove from the heat. Place the onions and celery in a food processor or blender and process on high speed until smooth. With the machine running, add the vinegar mixture in a steady stream through the feed tube. Add the hoisin sauce and process until smooth.
|
|