*  Exported from  MasterCook  *
 
                             Shrimp Porcupines
 
 Recipe By     : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Purple sauce:
      1/3  Cup           mayonnaise
    2      Tablespoons   freshly squeezed lemon juice
    1      Tablespoon    red wine vinegar
    1      Teaspoon      sugar
    1 1/2  Teaspoons     soy sauce
    2      Thin          coins fresh gingerroot -- peeled
    2      Tablespoons   olive oil
    3      Cups          shredded red cabbage -- (about 3/4 pound or
                         1/2 small)
                         Salt and freshly ground black pepper to
                         taste
                         Shrimp:
    4                    cups -- 1 inch pieces
                         kataifi
      1/3  Cup           flour
    1                    egg -- at room temperature
    1      Tablespoon    water
                         Salt and freshly ground black pepper to
                         taste
   16      Large         shrimp -- shelled and
                         deveined
                         Oil (about 4 cups) for deep frying
 
 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 
 
 
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