{"id":163828,"date":"2024-12-19T19:14:10","date_gmt":"2024-12-19T11:14:10","guid":{"rendered":"https:\/\/pane-bistecca.com\/en\/?p=163828"},"modified":"2024-12-19T19:14:14","modified_gmt":"2024-12-19T11:14:14","slug":"kataifi-shrimps","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/12\/19\/kataifi-shrimps\/","title":{"rendered":"Kataifi Shrimps"},"content":{"rendered":"\n
\"Kataifi<\/figure>\n\n\n\n
\n \n

Kataifi Shrimps<\/h3>
Pane-bistecca<\/div><\/div>\n
\n These kataifi shrimps are very easy to make and are a great finger food! \n

\nI 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. \n

\n\t\tKataifi 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. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Rest time<\/div>\n
2 h<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
25<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
2 h 40 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t
    \n\t
  • <\/i>

    25 medium sized Shrimps, raw, peeled but with tails on<\/p><\/li>\n\t

  • <\/i>

    \u00bd Pack Kataifi Dough<\/p><\/li>\n\t

  • <\/i>

    50 g Butter melted<\/p><\/li>\n

    Marinade<\/h4>\n\t
  • <\/i>

    Zest and juice of 1 Lime<\/p><\/li>\n\t

  • <\/i>

    2 tbsp Soy Sauce<\/p><\/li>\n

  • <\/i>

    2 Garlic cloves, finely chopped<\/p><\/li>\n\t

  • <\/i>

    3 tbsp Olive Oil<\/p><\/li>\n\t

  • <\/i>

    Chili Flakes<\/p><\/li>\n\t

  • <\/i>

    Paprika<\/p><\/li>\n\t

  • <\/i>

    Pepper<\/p><\/li>\n

    Garlic-Mayonnaise Dip<\/h4>\n\t
  • <\/i>

    \u00bd jar Mayonnaise<\/p><\/li>\n\t

  • <\/i>

    4 Garlic cloves, finely chopped<\/p><\/li>\n

  • <\/i>

    \u00bd tsp Paprika<\/p><\/li>\n\t

  • <\/i>

    Pepper<\/p><\/li>\n

    Gochujang-Mayonnaise Dip<\/h4>\n\t
  • <\/i>

    \u00bd jar Mayonnaise<\/p><\/li>\n\t

  • <\/i>

    2 tsp Gochujang Paste (Korean Chili Paste)<\/p><\/li>\n \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Mix the marinade ingredients together and marinate the shrimps in it for at least 2 hours (or overnight). \n <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    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.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Place 1 shrimp per strand on top so that the tail is sticking out. Then roll up in the dough. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Place on a baking tray lined with baking paper. Brush with the melted butter.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    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.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    6<\/div>\n
    \n

    Step 6<\/h4><\/div>\n
    Meanwhile, mix the dips together. You can serve them warm or cold with the dips.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n Simple, eye-catching and so delicious! <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n\n
    \"Kataifi<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Kataifi Shrimps Pane-bistecca These kataifi shrimps are very easy to make and are a great finger food! I marinated the shrimps beforehand…<\/p>\n","protected":false},"author":5,"featured_media":163837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,139,221,1280,516,136,288,252,22,517,140,638,45,113,33,1485,64],"tags":[1474,289,292,26,518,51,115,70],"class_list":{"0":"post-163828","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-chili","9":"category-dip","10":"category-europa","11":"category-filo-teig","12":"category-finger-food","13":"category-frankreich","14":"category-garnelen-crevetten","15":"category-vegetables","16":"category-griechenland","17":"category-garlic","18":"category-meals","19":"category-marinade","20":"category-seafood","21":"category-snack","22":"category-doughs","23":"category-starters","24":"tag-filoteig","25":"tag-france","26":"tag-shrimps-prawns","27":"tag-gemuse","28":"tag-griechenland","29":"tag-marinade","30":"tag-seafood","31":"tag-vorspeise","32":"post_format-post-format-gallery"},"yoast_head":"\nKataifi Shrimps<\/title>\n<meta name=\"description\" content=\"Feine Kataifi Shrimps, knusprig, mit 2 Dips serviert, einfach super gut und so einfach zu machen. 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