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Crispy kataifi shrimp

Ingredients

Adjust Servings:

	20 large shrimps
	250 g kataifi dough
	500 ml oil
	lemon
	for the marinade
	3 tablespoons of soy sauce
	2 tablespoons of fresh lime juice
	1 clove of garlic
	1/3 chili pepper
	to taste black pepper

Nutritional information

108 g

Protein

74 g

Fat

152 g

Carbs

1720

Calories

Crispy kataifi shrimp

Name: Crispy kataifi shrimp
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: large shrimps: 20; kataifi dough: 250 g; oil: 500 ml; lemon; soy sauce: 3 tablespoons of; fresh lime juice: 2 tablespoons of; garlic: 1 clove of; chili pepper: 1/3; black pepper: to taste

easy gourmet appetizer

Features:

Cuisine:

Thai

30 min
Serves 4
Easy

Ingredients

20 large shrimps
250 g kataifi dough
500 ml oil
lemon
for the marinade
3 tablespoons of soy sauce
2 tablespoons of fresh lime juice
1 clove of garlic
1/3 chili pepper
to taste black pepper

Directions

Crispy Kataifi Shrimp – Crispy shrimp in kadaif dough according to a restaurant recipe.

Crispy shrimp in kadaif dough is the perfect combination of delicate sea filling and golden, airy crust. You can easily surprise your guests with this appetizer – it looks like it came from a restaurant, but is prepared at home.

Steps

Done

Preparing the shrimps

1. Prepare the shrimp: peel and devein the shrimp, rinse the shrimp under cold water and pat dry with paper towels. If using a marinade, combine lime juice and zest, soy sauce, garlic, chili pepper and pepper in a bowl. Add shrimp, stir and leave to marinate for 30 minutes in the refrigerator. This will add flavor and juiciness.
2. Take a small bunch of kataifi (about 4-5 cm wide and 20-25 cm long). Lay it out on your work surface. If the threads stick together, lightly fluff them with your hands.
3. Wrap the shrimp: Take one shrimp, place it on the edge of the kataifi bundle (tail facing out). Wrap the dough tightly around the shrimp, leaving the tail exposed. To prevent the dough from unrolling, lightly wet your fingers with water and press the wrapped shrimp into your palms. Repeat with remaining shrimp. Place the prepared shrimp in the refrigerator for 30 minutes to allow the dough to set.
4. In a deep saucepan or deep fryer, heat vegetable oil to 175-180°C (350°F). There should be enough oil to submerge the shrimp completely (about 7-8 cm deep). Check the temperature: a piece of dough should sizzle and turn golden within 30 seconds.
5. Remove the shrimp from the refrigerator. Fry them in batches of 4-6 at a time so as not to reduce the temperature of the oil. Cook for 2-3 minutes until the shrimp are pink and the kataifi is golden and crispy. Do not overcook to prevent the shrimp from becoming rubbery. Remove with a slotted spoon and place on paper towels to drain excess fat.
7. Place shrimp on a plate and add lemon juice for drizzle. Serve with sauce in a separate dipping bowl. The dish is best eaten hot to maintain crispness.

Chef Hanna

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Crispy kataifi shrimp

easy gourmet appetizer

Ingredients

for the marinade

Directions

Steps

Preparing the shrimps

Chef Hanna

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