Ingredients
12 large shrimp, peeled and deveined, tails intact
6 sheets of filo dough, thawed if frozen
Vegetable oil, for frying
Salt
Pepper
Tools
Knife and Cutting Board
Wooden Skewers
Brush
Deep Pan or Pot
Tongs
Cooking Thermometer
Paper Towels
Dipping Sauce Bowls
Platter
Directions
Step 1
Start by straightening the shrimp. Gently remove the peel and devein to ensure they lay flat.
Step 2
Season the shrimp with a sprinkle of salt and pepper.
Step 3
Take a wooden skewer that has been soaked in water to prevent burning. Thread each shrimp onto a skewer lengthwise.
Step 4
Lay out a flattened sheet of shredded filo dough.
Step 5
Place the skewered shrimp at one end of the filo strips and roll it up tightly, like a cigar, ensuring the shrimp is enclosed in the dough. Repeat for each shrimp.
Step 6
In a deep pan or pot, heat vegetable oil to around 350°F (175°C).
Step 7
Gently slide each wrapped shrimp into the hot oil, seam side down, and fry for 2-3 minutes or until the filo dough turns golden brown and crispy. Be cautious not to overcrowd the pan – fry in batches if needed.
Step 8
Use tongs to carefully remove the fried shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 9
Serve the tornado shrimp skewers on a platter with a dipping sauce of your choice. Some options include sweet chili sauce, garlic aioli, or a tangy cocktail sauce.
