ingredients
- 16-18 large shrimp/prawns (about 500 grams before hulling, 275 grams after)
marinade :
- 3 tsp of lime juice
- 1½ tbsp sesame oil
- 1½ tbsp olive oil
- ½ tbsp of miso paste (or substitute with ½ tsp soy sauce + 1 mashed anchovy + 1 tsp sesame paste + ¼ teaspoon apple cider vinegar)
- 1 tsp crushed garlic
- 1 tsp grated scallion
- ¼ teaspoon ground black pepper
- ¼ teaspooncrushed coriander seeds
- optional: ¼ teaspoon mixture of sweet paprika, smoked paprika and chili powder
dipping sauce :
- ½ cup fresh coriander leaves
- ½ cup fresh parsley leaves
- 1 clove garlic, crushed
- ¼ cup pine nuts
- 1 cup (50 grams) of bread cut into cubes and soaked in water and wrung
- ¼ cup oil (half olive - half sesame)
- 2 tablespoons lime/lemon juice
- ¼ cup pineapple purée (50 grams)
- ½ teaspoon grated ginger
- salt and pepper (to your taste)
coatings/wrapping :
- ¼ cup fine breadcrumbs
- 2 beaten eggs + 1 tbsp milk
- 150 grams (about 2-3 cups) filo-kadaifi dough filaments + 1 tablespoon oil
frying :
- 1 liter of frying oil
