Katafi-Wrapped Shrimp in Lettuce Cups with Kicked U

Name: Katafi-Wrapped Shrimp in Lettuce Cups with Kicked Up Hoisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 tablespoon 5-spice powder; 1 tablespoon salt; 1 tablespoon sugar; 1 1/2 teaspoons ground black pepper; 3/4 teaspoon cayenne; 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

Servings: persons

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
1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne
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

1
In a wok, preheat the oil to 375 degrees F.
2
In a baking dish, toss the shrimp with the Asian spice and lime juice.
3
In a bowl, sift together the flour, cornstarch and salt.
4
Gradually add the water, whisking until the batter is smooth and thick enough to lightly coat the back of a spoon.
5
Place the shrimp in the batter and toss to coat.
6
Unroll the katafi, a small amount at a time, and cut into lengths the same size as the shrimp, about 4-inches.
7
Spread the cut katafi on a work surface and cover with a damp towel to keep from drying out.
8
One at a time, lay the shrimp on the cut katafi and roll to completely wrap inside.
9
In batches, add to the oil and fry until golden brown, about 2 minutes.
10
Remove and drain on paper towels.
11
To serve, place the shrimp in the lettuce cups.
12
Drizzle with the hoisin sauce and sprinkle with the pickled vegetables.
13
Serve immediately.
14
In a small bowl, blend all the ingredients.
15
Keep in an airtight container until ready to use.
16
Combine the vinegar, sugar, garlic and pepper in a small saucepan.
17
Bring to a boil and cook for 3 minutes.
18
Remove from the heat.
19
Place the onions and celery in a food processor or blender and process on high speed until smooth.
20
With the machine running, add the vinegar mixture in a steady stream through the feed tube.
21
Add the hoisin sauce and process until smooth.

2015

kcal

Calories

212

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Katafi-Wrapped Shrimp in Lettuce Cups with Kicked Up Hoisin Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions