One 4-inch knob ginger, peeled and coarsely chopped
1 large egg
1 1/2 cups canola oil
3 teaspoons finely chopped scallions, white parts only
1 1/2 teaspoons kosher salt
1 teaspoon sambal
1 teaspoon sugar
1 cup wasabi tobiko
1 pound large tiger shrimp, peeled and deveined
1/2 package kataif (shredded phyllo dough), thawed and kept moist under a damp cloth
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