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Frizzled Shrimp with Chipotle Aioli

Monday, 26 May 2008

Description

A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

Ingredients

At a glance

Cuisine

American

Ingredient

Seafood

Cooking Method

Fry

Heat Level

Chile

Chipotle

Meal/Course

Dinner

Main Course

Serves

For the Aloli:

2 chipotle chiles, soaked in hot water for an hour
½ teaspoon grated ginger
1/4 teaspoon minced garlic
1 tablespoon barbecue sauce
½ teaspoon ground cumin
4 egg yolks
2 cups vegetable oil

For the Shrimp:

16 shrimp, peeled and deveined with tails on
Salt and pepper
16 pieces filo dough, cut 12 inches long and 1 inch wide
1 egg, beaten
Vegetable oil for deep frying

Methods/steps

For the Aioli:

In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.

For the Shrimp:

Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.

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This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.