Katafi-Wrapped Shrimp In Lettuce Cups With Kicked Up Hoisin Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon sugar

1 tablespoon 5-spice powder

1 pound 21 to 25 count shrimp, peeled, deveined and butterflied

1 1/2 teaspoons ground black pepper

3 tablespoons flour

1/3 cup cold water

1 cup store-bought hoisin sauce

Kicked Up Hoisin Sauce, recipe follows

8 ounces (1/2 16-ounce box) katafi (shredded phyllo pastry), defrosted and covered with a damp towel

3/4 teaspoon cayenne

1 large head Bibb lettuce, separated into leaves, tough stem ends removed, washed and spun dry

1/4 cup chopped yellow onions

1 tablespoon salt

1 teaspoon chopped garlic, chopped

2 cups vegetable oil, for frying

1 teaspoon chopped fresh cilantro

1/4 cup sugar

1 teaspoon lime juice

1/4 cup distilled white vinegar

2 teaspoons Asian spice mix, recipe follows

Chinese pickled vegetables, chopped

1 tablespoon cornstarch

1/4 teaspoon salt

1/4 cup chopped celery

1 small red Szechuan chile pepper, stem removed and finely chopped

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