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chefilona · 1 year

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CHEF ILONA: Tornado Shrimp!

Whether you call it kataifi, knafeh, kanafe, kenafeh or kunafeh, this filament-like dough, popular throughout the Middle East and the Mediterranean, signifies a singular gastronomic textural experience is guaranteed.

Kataifi dough is essentially phyllo dough that has been shredded into delicate tendrils which can be used in the preparation of both sweet and savoury preparations. Kataifi is almost exclusively sold in a frozen format here in Canada, so be sure to include defrosting time in your required prep time.

When you first open a package of shredded phyllo, the papery threads hardly seem edible. They tend to resemble the grass you might find used as packing material, rather than something you might want to eat, but please trust in the process.

The shredded phyllo is handled very similarly to its sibling, phyllo sheets. The dough is lean, which lends to rapid moisture loss, so be sure to keep the dough covered with a damp cloth while preparing the tornado shrimp.

Tornado shrimp make for a moreish appetizer or can be a light lunch when served with a salad. This impressive-looking snack sees marinated shrimp wrapped in buttered kataifi dough, which then gets baked in a very hot oven.

The dish is called tornado because the dough when twisted and twirled around a shrimp resembles a tornado’s funnel cloud.

The shrimp can be substituted with thin strips of chicken breast, white fish or plant-based mini sausages.

It is best to eat the tornado shrimp as close to getting them out of the oven as possible. If aioli is not your thing, these crunchy treats work well dipped in sweet chilli sauce.

Torpedo Shrimp By Chef Ilona Daniel Serves four to six as an appetizer

Ingredients

20 jumbo raw shrimp, peeled, deveined and tails on

Juice and zest of one lime

1 garlic clove, finely minced

1 Tbsp whole grain Dijon mustard

3 tablespoons olive oil

½ teaspoon smoked paprika, optional

Salt, freshly ground black pepper to taste

½ pound/1package kataifi dough

3 Tbsp butter, melted

Instructions

Rinse and drain the shrimp. Set aside.

In a large bowl, mix lime juice and zest, garlic, olive oil, mustard, smoked paprika, salt and pepper.

Add the shrimp and coat with the marinade. Marinate for 30 minutes.

Meanwhile, make the dipping sauces by combining the ingredients for each sauce in two separate, small serving bowls.

Preheat the oven to 400 F.

Unroll the kataifi dough and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut kataifi strands about nine inches long. For each shrimp, spread a kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered.

Arrange them on a baking sheet lined with parchment paper. Brush with melted butter using a pastry brush.

Bake for 10-15 minutes or until kataifi is golden brown. If needed, turn on a broiler for 30-60 seconds (keep your eye on it so it doesn't burn) to brown kataifi.

Serve immediately with sambal olek aioli.

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