INGREDIENTS

INSTRUCTIONS

PURPLE SAUCE
SHRIMP
Prepare the Purple Sauce (This can be prepared ahead and set aside at cool
room temperature for 1 hour, or refrigerated.) For the purple sauce, place
the mayonnaise, lemon juice, vinegar, sugar, soy sauce and ginger in a food
processor fitted with chopping blade. Process until mixed and smooth,
pulsing on/off. With the machine running, pour in oil in a slow, thin
stream. Add the cabbage and process, pulsing on/off and occasionally
scraping down the sides of the container, until finely ground and almost
smooth. Season with salt and pepper. (This can be prepared 1 day ahead,
transferred to a bowl, covered and refrigerated until 30 minutes before
serving.) Line a large baking sheet with parchment paper. Pull the kataifi
out of the bag and cut it into 1 inch pieces over a bowl. Separate the
threads with your fingers. Refrigerate or refreeze the remaining kataifi
for another dish. Place the kataifi on 1 large plate and the flour on
another. Whisk the egg with water in a soup plate until blended. Season the
egg with salt and pepper. One at a time, dip the shrimp into the flour
until well coated, patting off excess. Hold the shrimp with tongs and dip
it into the egg, coating completely, and then into the kataifi. Place the
shrimp dipped kataifi in the palm of your hand and compress it into a large
neat package, about 2 1/2 inches in diameter. Place on the prepared baking
sheet. Repeat with the remaining shrimp. (This can be prepared ahead and
set aside, covered, at cool room temperature for 1 hour or refrigerated
until 1 hour before frying.) To cook, line a large baking sheet with paper
towels. Heat 1 inch of oil in a wok or a large skillet to 350 degrees
Fahrenheit, or until bubbles form around a chopstick or a wooden spoon
handle immersed in the oil. Using tongs, gradually dip 1 shrimp into the
oil, waiting until the bottom layer of the kataifi sets before immersing
the shrimp completely. Add additional shrimp in the same manner in batches
without crowding. Cool the shrimp until golden brown on both sides, for
about 3 minutes total. Transfer to paper towels with tongs or a slotted
spoon. (This can be cooked several hours ahead. Reheat on towel lined tray
in a preheated 450 degrees Fahrenheit oven for 2 to 3 minutes.) To serve,
spoon the Purple Sauce in the center of 4 large plates. Arrange 4 shrimp on
top of the sauce on each plate. Serve immediately. Yield: 4 servings
Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352 Posted to MC-Recipe
Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97

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