Chinese Firecrackers

Provided by Woman's Day

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Prep: 1 hr.
Cook:
Ready in: 1 hr., 20 mins

Serves:

Ingredients

SHRIMP FILLING
8 ounces medium-size shrimp, peeled and deveined
1 -inch piece peeled fresh ginger, cut up
1 large egg
2 scallions, chopped
1 teaspoon cornstarch
1/4 teaspoon salt
1/2 cup water chestnuts (from an 8-ounce can), rinsed, drained and chopped
12 sheets phyllo pastry (also called filo or strudel leaves), thawed if frozen
2 tablespoons sesame seeds
48 chives (about 2 bunches, see Note)
DIPPING SAUCE
1/4 cup light soy sauce
2 tablespoons water
2 teaspoons lemon juice
1 minced scallion

Cooking Instructions

Filling: Put filling ingredients except water chestnuts in a food processor. Pulse until a paste. Stir in water chestnuts.

Unfold phyllo. Put 1 sheet on work surface. Cover rest with plastic wrap to prevent drying. Lightly spray sheet with nonstick cooking spray. Top with another sheet; spray. Top with a third sheet but do not spray. Cut stack lengthwise in half, then crosswise in thirds to make 6 stacks.

Heat oven to 400°F. Lightly coat a cookie sheet with nonstick cooking spray.

Put 1 tablespoon Filling near 1 long edge of each stack of phyllo (see Cooking Lesson, below). Roll phyllo loosely over filling into a cylinder. Pinch and twist “firecrackers” about 11/2 inches from each end. Repeat with remaining phyllo and filling.

Place firecrackers 1 inch apart on prepared cookie sheet. Spray each and sprinkle with 1/4 teaspoon sesame seeds.

Bake 15 to 20 minutes until browned and crisp. Remove to a wire rack and carefully tie each end with a chive.

Cooking Lesson:

Put filling near long edge of stack of phyllo.

Roll loosely over filling into a cylinder. Pinch and twist near ends.

Stir Dipping Sauce ingredients in a small bowl to blend. Arrange firecrackers on platter. Serve warm with Dipping Sauce.

Make Ahead: “Firecrackers” can be frozen, unbaked, up to 3 months. Freeze on cookie sheets, then carefully pack airtight. Bake straight from the freezer, adding 1 or 2 minutes baking time. The Dipping Sauce can be prepared up to 3 days ahead.

NOTE If chives are unavailable, boil or microwave long scallion greens briefly until limp. Immerse in cold water, drain and pat dry. Cut each lengthwise in 4 strips.