Katafi-Wrapped Shrimp in Lettuce Cups with Kicked Up Hoisin Sauce

Total Time:
50 min
30 min
20 min

4 servings

  • 2 cups vegetable oil, for frying
  • 1 pound 21 to 25 count shrimp, peeled, deveined and butterflied
  • 2 teaspoons Asian spice mix, recipe follows
  • 1 teaspoon lime juice
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup cold water
  • 8 ounces (1/2 16-ounce box) katafi (shredded phyllo pastry), defrosted and covered with a damp towel
  • 1 large head Bibb lettuce, separated into leaves, tough stem ends removed, washed and spun dry
  • Chinese pickled vegetables, chopped
  • Kicked Up Hoisin Sauce, recipe follows
  • Emeril's Asian Spice Blend:
  • 1 tablespoon 5-spice powder
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons ground black pepper
  • 3/4 teaspoon cayenne
  • Kicked Up Hoisin Sauce:
  • 1/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 teaspoon chopped garlic, chopped
  • 1 small red Szechuan chile pepper, stem removed and finely chopped
  • 1/4 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 1 teaspoon chopped fresh cilantro
  • 1 cup store-bought hoisin sauce
  • In a wok, preheat the oil to 375 degrees F.

  • In a baking dish, toss the shrimp with the Asian spice 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 katafi, a small amount at a time, and cut into lengths the same size as the shrimp, about 4-inches. Spread the cut katafi on a work surface and cover with a damp towel to keep from drying out. One at a time, lay the shrimp on the cut katafi 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 hoisin sauce and sprinkle with the pickled vegetables. Serve immediately.

Emeril's Asian Spice Blend:
  • In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.

Kicked Up Hoisin Sauce:
  • Combine the vinegar, sugar, garlic and pepper in a small saucepan. Bring to a boil and cook for 3 minutes. Remove from the heat. Place the onions and celery in a food processor or blender and process on high speed until smooth. With the machine running, add the vinegar mixture in a steady stream through the feed tube. Add the hoisin sauce and process until smooth.

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