Shrimp Kataifi-Wrapped with Sweet Sour Sauce

By ALICJA

Ingredients

• 24 jumbo shrimp,peeled and deveined
• salt and pepper,to taste
• 1/2 cup flour
• 1 egg,lightly beaten
• 1/4 cup water
• 1 box kataifi(shredded filo dough)
• countertop fryer
• 24 (15 cm) wooden skewers
• Sweet Sour Sauce

Details

Servings 6

Preparation

Step 1

Starting at the tails,straighten the shrimp as best you can and skewer them each onto a skewer.Season with salt and pepper and set aside.
Mix the flour,egg,and water in a bowl until smooth.It should be the texture of pancake batter.Refrigerate for 10 min.Take the kataifi out of its plastic wrapper and pull it apart gently.(You will not require all of the kataifi for this recipe,but you can refreeze the rest.)
For each shrimp,lay out a rectangle of kataifi about the width of the shrimp and 10 cm long.
Dip each shrimp in the batter and drain off any excess.Roll the shrimp along the rectangle of kataifi so that
the batter helps it adhere completely around the shrimp.Place in a single layer on a sheet tray while you repeat with the remaining shrimp.When all are done,refrigerate.Make the sauce.
To serve,fry the shrimp(350 F)a couple at a time for 3-4 min.As the shrimp are placed in the oil,spin them a little to keep the kataifi wrapped around them.Do not overcrowd the shrimp in the oil.Drain on paper towel and season with salt.Keep in a warm oven while you complete the remaining shrimp.To serve,place 4 shrimp in each serving bowl and drizzle each serving
with sauce.