Shrimp Kunafa with Sweet Chili Sauce


  • 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
  • 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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