Kataifi Seafood Crisp with Sweet and Spicy Mango Sa

Name: Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 shrimp, U-16-20's (16 to 20 shrimp per pound); 6 sea scallops, U-10's (10 sea scallops per pound); 10 ounces sea bass fillet; 1 yellow bell pepper, julienned; 1 red bell pepper, julienned; 3 cups shiitake mushrooms, julienned; 1 cup green onion, diced; 1 cup cilantro, chopped; 2 ounces garlic, minced; 2 ounces ginger, minced; 4 tablespoons oyster sauce; 4 tablespoons sesame oil; 2 boxes kataifi (finely shredded filo dough); 1 cup orange juice; 1/2 cup lemon juice; 1 fresh mango, chopped; 1/4 cup Lingham's chili sauce; 1 cup sugar; 1/2 cup distilled white vinegar; 2 ounces ginger, chopped; 1 stalk lemon grass, white part only, minced; 1/2 cup cornstarch mixed with cold water to make a slurry; 1/2 pound crabmeat, picked; 4 stalks minced lemon grass, white part only; 4 eggs; 1/2 cup heavy cream; 1 tablespoon sliced green scallions; Salt and white pepper to taste; 1 package frozen puff pastry; Mix crabmeat, lemon grass, eggs, cream, scallions

Try this homemade Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce recipe the whole family will love. Made with shrimp, bass fillet, yellow bell p…

This Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce relies on simple, everyday ingredients such as sea bass fillet, red bell pepper, julienned, green onion, diced and cilantro, chopped. It comes together quickly and makes 4 servings, at about 1135 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

10 shrimp, U-16-20's (16 to 20 shrimp per pound)
6 sea scallops, U-10's (10 sea scallops per pound)
10 ounces sea bass fillet
1 yellow bell pepper, julienned
1 red bell pepper, julienned
3 cups shiitake mushrooms, julienned
1 cup green onion, diced
1 cup cilantro, chopped
2 ounces garlic, minced
2 ounces ginger, minced
4 tablespoons oyster sauce
4 tablespoons sesame oil
2 boxes kataifi (finely shredded filo dough)
1 cup orange juice
1/2 cup lemon juice
1 fresh mango, chopped
1/4 cup Lingham's chili sauce
1 cup sugar
1/2 cup distilled white vinegar
2 ounces ginger, chopped
1 stalk lemon grass, white part only, minced
1/2 cup cornstarch mixed with cold water to make a slurry
1/2 pound crabmeat, picked
4 stalks minced lemon grass, white part only
4 eggs
1/2 cup heavy cream
1 tablespoon sliced green scallions
Salt and white pepper to taste
1 package frozen puff pastry
Mix crabmeat, lemon grass, eggs, cream, scallions

1
Heat oil to 350 degrees for deep-frying.
2
Roughly chop the raw shrimp, scallops and sea bass.
3
In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce.
4
Mix sauteed ingredients with seafood.
5
Fold seafood mixture into kataifi to create a loose nest.
6
Deep fry until golden brown and cooked all the way through.
7
To make the sauce: Bring all ingredients except cornstarch to a boil.
8
Add a little cornstarch slurry, then strain.
9
If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
10
Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps.
11
Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper.
12
Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage).
13
Spray the tins with cooking spray and line each one with the cut pastry.
14
Line each tartlet shell with foil and fill with rice to help keep the shape.
15
Bake blind (without the filling) at 350-degrees until golden, about 10 minutes.
16
Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through.
17
Fill cups with crab mixture.
18
Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked.
19
Serve warm or at room temperature.
20
PLATING
21
Line a plate with iceberg lettuce and place tartlets on top.

1135

kcal

Calories

Fat

119

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 30 ingredients. The key ingredients include: 10 shrimp, U-16-20's (16 to 20 shrimp per pound), 6 sea scallops, U-10's (10 sea scallops per pound), 10 ounces sea bass fillet, 1 yellow bell pepper, julienned, and more.

Yes, Kataifi Seafood Crisp with Sweet and Spicy Mango 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.

Quick Info

Servings
4 servings
Calories
1135 kcal
Category
Seafood

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