Food Network: Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce

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Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 pound (21 to 25 count) shrimp, peeled, deveined and
butterflied
2 teaspoons Essence
1 teaspoon lime juice
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/3 cup cold water
8 ounces (1/2 16-ounce box) kataifi (shredded phyllo pastry), defrosted and
covered with a damp towel
2 cups vegetable oil, for frying

1 large head Bibb lettuce, separated into leaves, tough stem ends removed, washed
and spun dry
Hot and Sour Chili Sauce, recipe follows

Instructions
In a wok, preheat the oil to 375 degrees F.

In a baking dish, toss the shrimp with the Essence and lime juice.

In a bowl, sift together the flour, cornstarch, and salt. Gradually add the water,
whisking, until the batter is smooth and thick enough to lightly coat the back of
a spoon. Place the shrimp in the batter and toss to coat.

Unroll the kataifi a small amount at a time and cut into lengths the same size as
the shrimp, about 4-inches. Spread the cut kataifi flat on a work surface and
cover the remaining with a damp towel to keep from drying out. One at a time, lay
the shrimp on the cut kataifi and roll to completely wrap inside.

In batches, add to the oil and fry until golden brown, about 2 minutes. Remove and
drain on paper towels.

To serve, place the shrimp in the lettuce cups. Drizzle with the Hot and Sour
Chili. Serve immediately.

Hot and Sour Chili Sauce:

1 cup Sweet Thai Chili Sauce*
1/4 cup Sriracha hot chili sauce*
2 tablespoons rice wine vinegar

Combine all the ingredients in a bowl and whisk to combine. Serve at room
temperature.

Yield: 1 1/4 cups

*available at Asian and gourmet markets, and some supermarkets