Shrimp Porcupines
Submitted by gonads
Shrimp porcupines: large shrimp wrapped in shaggy kataifi pastry threads and fried golden, served on a bed of bright purple cabbage-mayonnaise sauce. A showstopping appetizer with serious crunch.
YIELD
4 servingsPREP
45 minCOOK
10 minREADY
90 minThese shrimp are the kind of appetizer that earns gasps when they hit the table. Kataifi (the shredded phyllo pastry used in Greek and Middle Eastern desserts) gets cut short, separated into wispy threads, and used to wrap each floured and egg-dipped shrimp into a tight 2½ inch bundle. When they hit the hot oil, those threads bloom and crisp into a shaggy, porcupine-quill shell that stays light while the shrimp inside steams to perfection. The sauce underneath is the second piece of theater: red cabbage, mayonnaise, lemon, soy sauce and ginger blitzed in the food processor until it goes a deep, electric purple. Frying temperature matters here. Hold the shrimp in the oil with tongs until the bottom layer of kataifi sets before letting go, otherwise the bundle unravels in the pot. Both components can be prepped a day ahead, which makes this a dinner-party showpiece without the dinner-party stress.
Chef Tips
- Buy kataifi from a Greek or Middle Eastern grocer. Most large supermarkets don’t carry it. Look for it frozen.
- Compress each kataifi-wrapped shrimp firmly in your palm before frying. Loose bundles fall apart in the oil.
- A wooden chopstick test for oil temperature works well: bubbles should form steadily around it the moment it touches the oil.
- Reheat in a 450°F (230°C) oven for 2 to 3 minutes if you’re prepping ahead. The kataifi re-crisps beautifully.
Variations
- Use the kataifi wrap on scallops or chunks of firm white fish for the same dramatic crunch.
- Skip the cabbage and use a pure ginger-soy dipping sauce for a cleaner, more Asian-inflected presentation.
- Add a teaspoon of chili paste or sriracha to the purple sauce for a gentle heat under the sweetness.
Ingredients
Directions
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.
With the machine running, pour in oil in a slow, thin stream.
Add the cabbage and process, pulsing 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 2½ 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℉ (180℃) 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℉ (230℃) 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.
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