Spicy fried shrimp wrapped in crunchy kataifi dough, with a mayo/yoghurt harissa dip. Ideal as a snack or a starter. Kataifi dough can be found in Middle Eastern supermarkets and though it is a bit difficult to work with it adds really great texture to this dish.
- 15 large raw shrimp
- harissa (recipe here if you want to make it yourself)
- 1 lemon
- big slug of olive oil
- kataifi dough
- 2 tblsp Mayo
- 1 tblsp Greek yogurt
- squeeze of lemon
- 1 heaped tsp harissa
Peel the shrimp (remove the head if they still have them) but leave the tail. Devein shrimp by cutting alongside the vein and removing it with the tip of your knife.
Marinade them for 30 minutes in a mixture of olive oil, juice and peel of a lemon and a generous spoon of harissa. Season with salt and pepper.
Mix the mayo, yogurt and harissa together. Add a squeeze of lemon juice. You adjust the spiciness by adjusting the amount of harissa.
Now for the difficult part. Kataifi dough breaks very easily so you can not wrap it too tight. But if you wrap it too loosely it breaks away from the shrimp the minute it hits the fryer. If you but on too much you can't even see the shrimp anymore. But as long as there is some kataifi on your shrimp you will get that satisfying crunch.
Fry the shrimp in a medium hot oil until the kataifi turns golden brown. This will take only a minute or so. Serve with the dip and sprinkle with flat leaf parsley if you are feeling fancy.