Recipe courtesy of Balaboosta

Shrimp Kataif

  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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Tobiko Sauce:

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 

Shrimp Kataif:

1 pound large tiger shrimp, peeled and deveined

1/2 package kataif (shredded phyllo dough), thawed and kept moist under a damp cloth 


  1. For the tobiko sauce: Combine the ginger and 2 tablespoons water in a food processor and puree until smooth. Strain through a fine mesh sieve and discard the solids. Add the ginger juice back into the processor.
  2. Add the egg to the food processor. With the machine running, slowly drizzle in the canola oil and process to a smooth, creamy consistency. Transfer to a mixing bowl and stir in the scallions, salt, sambal and sugar. Mix in the tobiko. Taste and adjust the seasoning as needed. Cover and refrigerate until ready to use. Bring the sauce to room temperature just before serving.
  3. For the shrimp kataif: Measure out narrow sheets of kataif about 4 inches long. Wrap each shrimp with kataif, starting at the tail end. Keep the wrapped shrimp under a damp cloth to prevent the kataif from drying out.
  4. In a deep skillet, heat about 1 inch of canola oil to 375 degrees F. Carefully fry the wrapped shrimp until golden brown on both sides, about 4 minutes. Drain on a few layers of paper towel.
  5. Serve warm with tobiko sauce.