Shrimp Kunafa with Sweet Chili Sauce

By: Karen Tumani

Shrimp Kunafa with Sweet Chili Sauce
cuisine icon Course
Appetizer
cuisine icon Duration
15 Minutes
cuisine icon Cooking Technique
Air Fry, Pressure Cook
cuisine icon Keywords
15 minutes, 4 servings, air fry, appetizer, apple or rice vinegar or white wine, avocado, christmas, corn starch, cup water, egg, garlic clove, ginger, goat’s horn chili pepper, instant pot, instant vortex, jumbo ecuadorian shrimp, kunafa dough, oil, plain yogurt, pressure cook, red bell pepper, salt, seafood, sugar, tsp ginger, valentine's day

serving icon Servings
4 Servings
Ingredients
  • 12 jumbo Ecuadorian shrimp
  • Kunafa dough
  • 1 egg
  • Olive oil
  • ½ cup sugar
  • ½ cup apple or rice vinegar or white wine
  • ½ cup water
  • 2 tbsp corn starch
  • 1 garlic clove
  • 1 tsp ginger
  • 1 red bell pepper
  • ½ tsp goat’s horn chili pepper
  • 1 avocado
  • 1 plain yogurt
  • Salt
  • Grated Ginger
Instructions
  • Peel the shrimp and leave the tail on.
  • 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.
  • 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.
  • On the Instant Vortex control panel, press Air Fry, then set time to 5 Minutes and temperature to 355ºF (180ºC).
  • Once Add Food appears on the display, add the shrimp to the Instant Vortex.
  • Once ready, remove the shrimp and set aside.
  • 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.
  • As an appetizer: Serve on a single platter as skewers, with the sweet chili sauce in the center.
  • Over salad or rice: Place shrimp on a bed of mixed green leaves or rice.
  • 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.
  • Once finished, add the sugar, vinegar, water, and corn starch slurry.
  • 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.
  • Once the time is up, let the steam release naturally or turn the steam release handle.
  • 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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