Frizzled Shrimp with Chipotle Aioli

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

Ingredients


 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



Instructions


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.

 

Servings
4
Servings
4
Frizzled Shrimp with Chipotle Aioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

Ingredients


 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



Instructions


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.

 

Servings
4
Servings
4
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