Shrimp Porcupines
Purple sauce: 1/3 Cup mayonnaise 2 Tablespoons freshly squeezed lemon juice 1 Tablespoon red wine vinegar 1 Teaspoon sugar 1 1/2 Teaspoons soy sauce 2 Thin coins fresh gingerroot -...
Ingredients
- 2Tablespoonfreshly squeezed lemon juice
- 1Tablespoonred wine vinegar
- 1Teaspoonsugar
- 11/2 teaspoons soy sauce
- 2thin coins fresh gingerroot -- peeled
- 2Tablespoonolive oil
- 3Cupshredded red cabbage -- (about 3/4 pound or
- 1/2small)
Directions
- 1
Purple sauce: 1/3 Cup mayonnaise 2 Tablespoons freshly squeezed lemon juice 1 Tablespoon red wine vinegar 1 Teaspoon sugar 1 1/2 Teaspoons s
- 2
Process until mixed and smooth, pulsing on/off
- 3
With the machine running, pour in oil in a slow, thin stream
- 4
Add the cabbage and process, pulsing on/off and occasionally scraping down the sides of the container, until finely ground and almost smooth
- 5
Season with salt and pepper
- 6
This can be prepared 1 day ahead, transferred to a bowl, covered and refrigerated until 30 minutes before serving.) Line a large baking shee
- 7
Pull the kataifi out of the bag and cut it into 1 inch pieces over a bowl
- 8
Separate the threads with your fingers