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Ingredientes
- 1/3 c. mayonnaise
- 2 Tbsp. freshly-squeezed lemon juice
- 1 Tbsp. red wine vinegar
- 1 tsp sugar
- 1Â 1/2 tsp soy sauce
- 2 x thin coins fresh gingerroot peeled
- 2 Tbsp. extra virgin olive oil
- 3 c. shredded red cabbage
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 c. one-inch pcs kataifi or possibly fideos,
- Â Â (thin dry nested pasta)
- 1/3 c. flour
- 1 x egg at room temperature
- 1 Tbsp. water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 16 lrg shrimp shelled, deveined
- Â Â Oil - (abt 4 c.) for deep frying
Direcciones
- For the purple sauce, place the mayonnaise, lemon juice, vinegar, sugar, soy sauce and ginger in a food processor fitted with chopping blade. Process till mixed and smooth, pulsing on/off. With the machine running, pour in oil in a slow, thin stream. Add in the cabbage and process, pulsing on/off and occasionally scraping down the sides of the container, till finely grnd and almost smooth. Season with salt and pepper. (This can be prepared 1 day ahead, transferred to a bowl, covered and refrigerated till 30 min before serving.)
- Line a large baking sheet with parchment paper. Pull the kataifi out of the bag and cut it into 1 inch pcs over a bowl. Separate the threads with your fingers. Chill or possibly refreeze the remaining kataifi for another dish.
- Place the kataifi on 1 large plate and the flour on another. Whisk the egg with water in a soup plate till blended. Season the egg with salt and pepper. One at a time, dip the shrimp into the flour till well coated, patting off excess. Hold the shrimp with tongs and dip it into the egg, coating completely, and then into the kataifi. Place the shrimp dipped kataifi in the palm of your hand and compress it into a large neat package, about 2 1/2 inches in diameter. Place on the prepared baking sheet. Repeat with the remaining shrimp. (This can be prepared ahead and set aside, covered, at cold room temperature for 1 hour or possibly refrigerated till 1 hour before frying.)
- To cook, line a large baking sheet with paper towels. Heat 1 inch of oil in a wok or possibly a large skillet to 350 degrees, or possibly till bubbles form around a chopstick or possibly a wooden spoon handle immersed in the oil. Using tongs, gradually dip 1 shrimp into the oil, waiting till the bottom layer of the kataifi sets before immersing the shrimp completely. Add in additional shrimp in the same manner in batches without crowding. Cook the shrimp till golden on both sides, for about 3 min total. Transfer to paper towels with tongs or possibly a slotted spoon. (This can be cooked several hrs ahead. Reheat on towel lined tray in a preheated 450 degree oven for 2 to 3 min.)
- To serve, spoon the Purple Sauce in the center of 4 large plates. Arrange 4 shrimp on top of the sauce on each plate. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 212 | 72% |
| Total Fat 23.97g | 30% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 274mg | 11% |
| Potassium 158mg | 5% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.6g | 2% |
| Protein 8.81g | 14% |
