Shrimp Porcupines

* Exported from MasterCook *

Shrimp Porcupines

Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Purple sauce:
1/3 Cup mayonnaise
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon red wine vinegar
1 Teaspoon sugar
1 1/2 Teaspoons soy sauce
2 Thin coins fresh gingerroot -- peeled
2 Tablespoons olive oil
3 Cups shredded red cabbage -- (about 3/4 pound or
1/2 small)
Salt and freshly ground black pepper to
taste
Shrimp:
4 cups -- 1 inch pieces
kataifi
1/3 Cup flour
1 egg -- at room temperature
1 Tablespoon water
Salt and freshly ground black pepper to
taste
16 Large shrimp -- shelled and
deveined
Oil (about 4 cups) for deep frying

Prepare the Purple Sauce (This can be prepared ahead and set aside at cool
room temperature for 1 hour, or refrigerated.)
For the purple sauce, place the mayonnaise, lemon juice, vinegar, sugar, soy
sauce and ginger in a food processor fitted with chopping blade. Process until
mixed and smooth, pulsing on/off. With the machine running, pour in oil in a
slow, thin stream. Add the cabbage and process, pulsing on/off and
occasionally scraping down the sides of the container, until finely ground and
almost smooth. Season with salt and pepper. (This can be prepared 1 day ahead,
transferred to a bowl, covered and refrigerated until 30 minutes before
serving.)
Line a large baking sheet with parchment paper. Pull the kataifi out of the
bag and cut it into 1 inch pieces over a bowl. Separate the threads with your
fingers. Refrigerate or 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 until blended. Season the egg with salt and pepper.
One at a time, dip the shrimp into the flour until 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 cool
room temperature for 1 hour or refrigerated until 1 hour before frying.)
To cook, line a large baking sheet with paper towels. Heat 1 inch of oil in a
wok or a large skillet to 350 degrees Fahrenheit, or until bubbles form around
a chopstick or a wooden spoon handle immersed in the oil. Using tongs,
gradually dip 1 shrimp into the oil, waiting until the bottom layer of the
kataifi sets before immersing the shrimp completely. Add additional shrimp in
the same manner in batches without crowding. Cool the shrimp until golden
brown on both sides, for about 3 minutes total. Transfer to paper towels with
tongs or a slotted spoon. (This can be cooked several hours ahead. Reheat on
towel lined tray in a preheated 450 degrees Fahrenheit oven for 2 to 3
minutes.)
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.
Yield: 4 servings


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