Ingredients
-
1/3
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
8
-
1
-
-
-
-
-
Directions
Hurricane Shrimp, From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL I like that each shrimp looks like a little hurricane , From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL I like that each shrimp looks like a little hurricane
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Steps
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1
Done
|
Combine Coconut Milk, Lime Juice, Garlic, Chili Flakes, Cumin, Coriander and Pepper in a Small Bowl. |
|
2
Done
|
Add Shrimp and Toss. Marinate For 1 Hour or More Under Refrigeration. |
|
3
Done
|
Preheat Oven to 400f. |
|
4
Done
|
Unroll the Kataifi and Separate a Small Bundle of Strands About 1.5 Inches Wide. Using Scissors, Cut Kataifi Strands to About 8 Inches Long. |
|
5
Done
|
For Each Shrimp, Spread a Kataifi Bundle on Your Work Surface and Wrap It Around Each Marinated Shrimp, Leaving the Tail Uncovered. Wrap Freeform or Tightly Compress For a More Compact Look. |
|
6
Done
|
His Recipe Calls For Deep Frying at 350f For 2 Minutes Each Until Brown and Crispy, Then Draining on a Paper Towel. |
|
7
Done
|
I Prefer to Bake at 400f For 8-10 Minutes or Until the Kataifi Is Crisp and Golden. a Little Less For Smaller Shrimp. |
|
8
Done
|
Serve With Recipe # 481797 as a Dipping Sauce. |
