- 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
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.
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.
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.
Serve warm with tobiko sauce.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.