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