Shrimp And Sesame Sticks With Apricot Dipping Sauce
From lunasea 17 years ago
- 40 minutes to make
- Serves 32
Loaded with shrimp and savory Asian flavors, these beauties pair perfectly with the zippy apricot sauce. Makes 32 hors d'oeuvres. Enjoy. Adapted from Gourmet.
Ingredients
- For shrimp Filling: shopping list
- 1/4 cup sesame seeds, toasted (See NOTE 3 in instructions) shopping list
- 1 1/3 lb shrimp, shelled and deveined shopping list
- 3 scallions, chopped shopping list
- 1 tablespoon Asian sesame oil shopping list
- 1 tablespoon soy sauce shopping list
- 1 tablespoon cornstarch shopping list
- 1 1/2 teaspoons minced peeled fresh ginger shopping list
- 1 teaspoon minced garlic shopping list
- ~~~~ shopping list
- For Sticks: shopping list
- 12 (17- by 12-inch) phyllo sheets, thawed if frozen shopping list
- 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted shopping list
- 1 large egg, lightly beaten shopping list
- 2 tablespoons sesame seeds, toasted (See NOTE 3 in instructions) shopping list
- kosher salt for sprinkling shopping list
- ~~~~ shopping list
- For apricot Dipping Sauce: shopping list
- 1/2 cup apricot preserves shopping list
- 1 tablespoon water shopping list
- 2 teaspoons fresh lime juice shopping list
- 2 teaspoons soy sauce shopping list
- 1 teaspoon Dijon mustard shopping list
- 1/4 teaspoon minced peeled fresh ginger shopping list
How to make it
- Make Shrimp Filling:
- Pulse together all filling ingredients in a food processor until they form a coarse paste.
- ~~~~
- Make Sticks:
- Preheat oven to 450°F.
- Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Put 1 phyllo sheet on a work surface, keeping remainder covered, and brush generously with butter. Stack 2 more phyllo sheets on top, generously buttering each.
- Cut phyllo stack in half lengthwise, then arrange 1 half with a long side nearest you.
- With dampened fingers shape 3 tablespoons shrimp filling into a narrow rope along edge nearest you, then roll up paste tightly in phyllo to form a long thin roll.
- Make another roll with other half of stack.
- Make 6 more rolls with remaining phyllo sheets, butter, and shrimp filling.
- Lightly brush top of rolls with egg and sprinkle with sesame seeds and kosher salt.
- Cut each roll crosswise into 4 sticks and arrange, seam sides down, 1 inch apart on 2 large baking sheets.
- Bake sticks in upper and lower thirds of oven, switching position of sheets halfway through baking, until phyllo is golden brown, about 15 minutes total.
- Transfer sticks to a rack to cool slightly and serve warm with dipping sauce.
- *NOTE: Shrimp sticks can be assembled (but not coated and baked) 1 day ahead and chilled, covered.
- ~~~~
- Make Apricot Dipping Sauce:
- Purée all ingredients in a blender until smooth.
- *NOTE 2: Sauce can be made 1 week ahead and chilled, covered.
- ~~~~
- *NOTE 3: Toast sesame seeds in one of these two ways:
- Place in a dry heavy skillet over moderate heat, stirring, until fragrant
- and a shade or two darker, 3 to 5 minutes.
- Or,
- Place in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes.
- Keep an eye on them and don't let them burn...
The Rating
Reviewed by 3 people-
Another prize winner for my guest to Bookmarked
and Flags waving for this wonderful Shrimp and Sesame Sticks With Apricot Dipping Sauce.
trigger
in loved it
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Another winner Vickie. I wouldn't have the patience for this either but I can dream.
jenniferbyrdez
in kenner loved it
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Oh vickie, how pretty are those? *eyes glazing over with food lust* There's no way I'd ever have the patience to do this, but I can still ogle and drool, can't I? ;)
danadooley
in Singapore loved it
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