Gulf Shrimp “Bad Hair Day” with Chinois Sauce

16 pieces (16/20 count) fresh gulf shrimp
16 pieces oba leaves
To taste Kosher salt
2 eggs (for egg wash)
1 lb. shredded phyllo dough (Kataifi)
To taste Kosher salt
To taste freshly ground black pepper
16 pieces cilantro leaves (for garnish)
Chinois Sauce (recipe attached)


Peel and devein shrimp, do not remove tail.  Roll each shrimp tightly with an oba leaf, then lightly salt.  Mix together the egg with ¼ cup water to make an egg wash.  Place the shrimp in the egg wash, then roll with shredded phyllo dough.  Heat vegetable oil to 340 degrees.  Deep fry until golden brown and crisp, about 4 minutes.  Salt and pepper to taste.

To serve, place 2 shrimp on the center of the plate, drizzle Chinois Sauce around the plate.

Yields 8 servings.


Recipe compliments of Takashi Yagihashi.


Chinois Sauce:
1/4 cup sesame oil
1 1/2 Tablespoons ginger, minced
2 shallots, minced
2 garlic cloves, minced
1/2 jalapeno, minced
1/2 red pepper, small dice
3 plum tomatoes, peeled and seeded, small dice
1/2 cup tomato juice
1 Tablespoon honey
1 teaspoon chili oil
1 Tablespoon freshly squeezed lemon juice
1 teaspoon cilantro, finely chopped
1 teaspoon fresh basil, finely chopped
1 Tablespoon scallions, minced

In a heavy bottom saucepan, heat the sesame oil over medium heat.  Once hot, add the ginger, shallots, garlic, jalapeno and red pepper.  Sauté this mixture, stirring frequently, until the garlic and shallots start to brown, about 5 minutes. 

Add the diced tomatoes and tomato juice.  Bring the mixture to a boil over high heat and allow it to boil for 2 minutes. 

Add the honey, chili oil, lemon juice, cilantro, basil and scallions.  Cook briefly.  Add the salt and pepper and allow to cook for 5 more minutes to reduce the juices and concentrate the flavor.

Yields 1 1/2 cups.

Recipe compliments of Takashi Yagihashi.