Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempura

Ingredients

• •2 filet mignon steaks
• •½ cup wine
• •2 tbsp each: soy sauce
• •1 tsp ginger
• •1 tsp garlic
• •1 tsp pepper flakes
• •1 tbsp rice vinegar
• •4 water shrimp
• •2 egg whites
• •2 tbsp corn starch
• •1 cup panko
• •4 oz kataifi pastry
• •oil

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Method

From foodista.com — read the original

1. 1Combine the first three ingredients in a shallow dish and add the filet mignon steaks. Spoon the marinade over them until they are well covered, set aside for about 30 minutes, covered with plastic wrap.
2. 2Heat oven to 400o.
3. 3Line a baking sheet with parchment, and divide the kataifi into two neat rounds.
4. 4Drizzle lightly with a neutral oil, and bake until golden and crisp.
5. 5Remove from oven and set aside.
6. 6Meanwhile, place the corn starch, whisked egg whites and panko in separate bowls.
7. 7Roll each shrimp first in the corn starch, then in the egg whites and the in the panko. Pat them firmly with your palms to make sure the panko sticks well. Set aside on paper towels on a plate or tray. Repeat with the rest of the shrimp.
8. 8Fill a large deep skillet with oil (such as Safflower or Canola), enough to cover the shrimp when frying.
9. 9Turn BBQ to high. Meanwhile, heat oil in frying pan until very hot, and fry the shrimp, turning once or twice, for about 2 minutes until golden.
10. 10Place back on paper towels and set aside in a lightly warmed oven.
11. 11When BBQ is very hot, remove steaks from marinade and grill on high for about 3-4 minutes on each side. While the steaks are grilling, add the rice vinegar, garlic, pepper flakes and ginger to the remaining marinade, and warm it up in a small saucepan until boiling, then set aside.
12. 12To serve: On each dinner plate place one mound of kataifi, topped by sliced filet mignon, drizzle with 2 spoonfuls of marinade and top with 2 fried shrimp.
13. 13Serve with your favorite steamed vegetable(s) or stir fry.