This is the recipe for my appetizer course of my Fall Dinner Party. It’s from the book, 1000 Classic Recipes from Around the World (Edited by Joanne Cox and Elizabeth Towers).
Prep time: 15 min
Cooking time: 20 min
1 tablespoon sunflower oil
1 red bell pepper, seeded and very thinly sliced
3/4 cup beansprouts
finely grated zest and juice of 1 lime
1 red chili, seeded and very finely chopped
1/2 piece of fresh ginger, peeled and grated
8 ounces peeled, cleaned shrimp*
* If using cooked shrimp, cook for 1 minute only. Otherwise shrimp will toughen
1 tablespoon fish sauce
1/2 teaspoon arrowroot
2 tablespoons chopped fresh cilantro
8 sheets phyllo pastry
2 tablespoons butter
2 teaspoons sesame oil
oil, for frying
scallion tassels, to garnish
chili sauce, to serve
- Heat the sunflower oil in a large preheated wok or bowl shaped fry pan. Add the red bell pepper and bean sprouts and stir-fry for 2 minutes, or until the vegetables have softened.
- Remove the wok from the heat and toss in the lime zest and juice, red chili, giner and shrimp, stirring the mixture well.
- Mix the fish sauce with the arrowroot and stir the mixture into the wok juices. Return the wok to the heat and cook, stirring for 2 minutes, or until the juices thicken. Toss in the cilantro and mix well.
- Lay the sheets of phyllo pastry out on a board. Melt the butter and sesame oil and brush each pastry sheet with the mixture.
- Spoon a little of the shrimp filling onto the top of each sheet, fold over each end, and roll up to enclose the filling.
- Heat the oil in a large wok. Cook the parcels in batches, for 2-3 minutes, or until crisp and golden. Garnish with scallion tassels and serve hot with a chili dipping sauce.