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HURRICANE SHRIMP  Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago Ingredients
1/3 cup sweetened coconut milk, canned
2 tablespoons lime juice, fresh squeezed
1 garlic clove, chopped
1 teaspoon red chili pepper flakes
1 teaspoon cumin, ground
½ teaspoon coriander, ground
¼ teaspoon white pepper, ground
1 pound 13-15 shrimp, uncooked
8 ounces Athens® Kataifi, thawed
For Sauce:
1 fresh mango, chopped
1 cup sugar
1 cup orange juice
1/2 cup lemon juice
1/8 cup Asian chili sauce Shrimp
In a small bowl, combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper. Add shrimp, toss well and marinate for one hour.
Unroll the Kataifi dough and separate a small bundle of strands about 1½ inches wide. Using scissors, cut Kataifi strands about 8 inches long. For each shrimp, spread a Kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered. (You may wrap the Kataifi for a free-form look, or more tightly compress the dough for a more compact appearance.) Set aside.
One at a time, deep fry wrapped shrimp in 350ºF heated oil until golden brown and crispy, about 2 minutes each. Remove and drain on paper towels. Serve hot or at room temperature with Mango Dipping Sauce (recipe below). Ladle sauce into a small bowl. Place it on the plate alongside the shrimp.
Mango Dipping Sauce
In a small saucepan, stir mango, sugar, orange juice, lemon juice, and Asian chili sauce. Stir over medium heat, bring to a boil until slightly thickened, about 20 minutes. Let cool.
Tip: The shrimp can also be baked at 400°F oven for 8-10 minutes, or until the Kataifi is crisp and golden brown.
Yield: 14 shrimp
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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