Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago
- 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
- 1/2 teaspoon coriander, ground
- 1/4 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
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 3501/4F 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.