Tchoup Chop Crunchy Shrimp in Lettuce Cups with Hot and Sour Chili Sauce

• 1 pound (21 to 25 count) shrimp, peeled, deveined and butterflied
• 2 teaspoons Essence
• 1 teaspoon lime juice
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/3 cup cold water
• 8 ounces (1/2 16-ounce box) kataifi (shredded phyllo pastry), defrosted and covered with a damp towel
• 2 cups vegetable oil, for frying
• 1 large head Bibb lettuce, separated into leaves, tough stem ends removed, washed and spun dry
• Hot and Sour Chili Sauce, recipe follows

1. In a wok, preheat the oil to 375 degrees F.
2. In a baking dish, toss the shrimp with the Essence and lime juice.
3. In a bowl, sift together the flour, cornstarch, and salt.
4. Gradually add the water, whisking, until the batter is smooth and thick enough to lightly coat the back of a spoon.
5. Place the shrimp in the batter and toss to coat.
6. Unroll the kataifi a small amount at a time and cut into lengths the same size as the shrimp, about 4-inches.
7. Spread the cut kataifi flat on a work surface and cover the remaining with a damp towel to keep from drying out.
8. One at a time, lay the shrimp on the cut kataifi and roll to completely wrap inside.
9. In batches, add to the oil and fry until golden brown, about 2 minutes.
10. Remove and drain on paper towels.
11. To serve, place the shrimp in the lettuce cups.
12. Drizzle with the Hot and Sour Chili.
13. Serve immediately.
14. 1 cup Sweet Thai Chili Sauce*
15. 1/4 cup Sriracha hot chili sauce*
16. 2 tablespoons rice wine vinegar
17. Combine all the ingredients in a bowl and whisk to combine.
18. Serve at room temperature.
19. Yield: 1 1/4 cups
20. *available at Asian and gourmet markets, and some supermarkets

shrimp, lime juice, allpurpose, cornstarch, salt, cold water, pastry, vegetable oil, bibb lettuce, sour chili sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tchoup-chop-crunchy-shrimp-in-lettuce-cups-with-hot-and-sour-chili-sauce-recipe.html (may not work)