Kataifi Shrimps

Pane-bistecca

These kataifi shrimps are very easy to make and are a great finger food!

I marinated the shrimps beforehand so that they have a little more flavor and then simply wrapped them in the kataifi dough and baked them. So simple! I served them with a garlic mayonnaise dip and a gochujang dip, which can be a little spicy if you like.

Kataifi is finely chopped phyllo dough, like angels hair, that originates from Greece. You can buy it ready-made, but you can also make it yourself, simply from water and wheat flour. I bought ready-made for the sake of simplicity.

Prep time

25 min

Rest time

2 h

Cooking time

15 min

Portions

Total time

2 h 40 min

Ingredients

25 medium sized Shrimps, raw, peeled but with tails on
½ Pack Kataifi Dough
50 g Butter melted

Marinade

Zest and juice of 1 Lime
2 tbsp Soy Sauce
2 Garlic cloves, finely chopped
3 tbsp Olive Oil
Chili Flakes
Paprika
Pepper

Garlic-Mayonnaise Dip

½ jar Mayonnaise
4 Garlic cloves, finely chopped
½ tsp Paprika
Pepper

Gochujang-Mayonnaise Dip

½ jar Mayonnaise
2 tsp Gochujang Paste (Korean Chili Paste)

Instructions

Step 1

Mix the marinade ingredients together and marinate the shrimps in it for at least 2 hours (or overnight).

Step 2

Remove the Kataifi dough from the packet and carefully separate the strands. You only need a few pieces of strands about 1.5 cm wide per shrimp. Lay them out side by side on a wooden board.

Step 3

Place 1 shrimp per strand on top so that the tail is sticking out. Then roll up in the dough.

Step 4

Place on a baking tray lined with baking paper. Brush with the melted butter.

Step 5

Bake in the oven at 180 C degrees for approx. 15 minutes until the kataifi strands are baked. They don’t get very dark! So, make sure they don’t burn.

Step 6

Meanwhile, mix the dips together. You can serve them warm or cold with the dips.

Notes

Simple, eye-catching and so delicious!

Kataifi Shrimps