Shrimp Kunafa with Sweet Chili Sauce
By :Karen Tumani
Votes: 0
Rating: 0
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Course Appetizer
Browse Category Appetizer
Duration 15 Minutes
Cooking Technique Air Fry, Pressure Cook
Home Category Appetizer
Servings
4 Servings
Ingredients
For the shrimp:
  • 12 jumbo Ecuadorian shrimp
  • Kunafa dough may substitute for grated coconut or panko
  • 1 egg beaten
  • Olive oil
For the sweet chili sauce:
  • ½ cup sugar (or sweetener of choice)
  • ½ cup apple or rice vinegar or white wine
  • ½ cup water
  • 2 tbsp corn starch dissolved in 1 tbsp water
  • 1 garlic clove finely minced
  • 1 tsp ginger grated
  • 1 red bell pepper finely diced
  • ½ tsp goat’s horn chili pepper finely chopped or powdered
For the avocado sauce:
  • 1 avocado
  • 1 plain yogurt
  • salt
  • Grated Ginger
Course Appetizer
Browse Category Appetizer
Duration 15 Minutes
Cooking Technique Air Fry, Pressure Cook
Home Category Appetizer
Servings
4 Servings
Ingredients
For the shrimp:
  • 12 jumbo Ecuadorian shrimp
  • Kunafa dough may substitute for grated coconut or panko
  • 1 egg beaten
  • Olive oil
For the sweet chili sauce:
  • ½ cup sugar (or sweetener of choice)
  • ½ cup apple or rice vinegar or white wine
  • ½ cup water
  • 2 tbsp corn starch dissolved in 1 tbsp water
  • 1 garlic clove finely minced
  • 1 tsp ginger grated
  • 1 red bell pepper finely diced
  • ½ tsp goat’s horn chili pepper finely chopped or powdered
For the avocado sauce:
  • 1 avocado
  • 1 plain yogurt
  • salt
  • Grated Ginger
Votes: 0
Rating: 0
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Instructions
For the shrimp:
  1. Peel the shrimp and leave the tail on.
  2. Wrapped in Kunafa dough: Dip the shrimp in olive oil, then in the egg, and then wrap in the kunafa dough. Repeat with each one and set aside.
  3. Dredged through grated coconut or panko: Dip the shrimp in olive oil, then in beaten egg, and then dredge with grated coconut or panko. Repeat with each one and set aside.
  4. On the Instant Vortex control panel, press Air Fry, then set time to 5 Minutes and temperature to 355ºF (180ºC).
  5. Once Add Food appears on the display, add the shrimp to the Instant Vortex.
  6. Once ready, remove the shrimp and set aside.
  7. To serve as a starter: Plate 3 shrimp on each individual plate over a yogurt avocado sauce (for this, grind the avocado, add plain yogurt and season with salt and grated ginger). Top the shrimp with the sweet chili sauce.
  8. As an appetizer: Serve on a single platter as skewers, with the sweet chili sauce in the center.
  9. Over salad or rice: Place shrimp on a bed of mixed green leaves or rice.
For the sweet chili sauce:
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Set the cooking time to 3 Minutes and add 1 tbsp olive oil, garlic, ginger, red pepper, goat's horn chili pepper. Stir well.
  2. Once finished, add the sugar, vinegar, water, and corn starch slurry.
  3. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 5 Minutes.
  4. Once the time is up, let the steam release naturally or turn the steam release handle.
  5. Once all the pressure is released, open the lid and divide the sauce between two mini bowls. Serve with shrimp, chicken, spring rolls, salads.
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