Crispy Shrimp and Garlic Cigars
(Makes about 12 pieces)
Ingredients:
- 12 sheets of brick pastry (or spring roll wrappers)
- 300g peeled shrimp (raw or cooked)
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- 1 teaspoon sweet paprika (or mild chili powder)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Melted butter or oil, for brushing
- Sesame seeds (optional, for decoration)
Preparation:
1. Prepare the filling:
- Roughly chop the shrimp into small pieces.
- In a skillet, heat the olive oil. Add the garlic and sauté briefly until fragrant (do not let it brown).
- Add the chopped shrimp, paprika, salt, and pepper. Sauté for 2–3 minutes, just until the shrimp are cooked through.
- Remove from heat, then mix in the parsley, chives, and lemon juice. Stir well and let the mixture cool slightly.
2. Form the cigars:
- Take one sheet of brick pastry (cut it in half if it’s too large).
- Place a spoonful of the shrimp filling near one edge.
- Fold in the sides and roll tightly to form a cigar shape.
- Seal the edge with a dab of melted butter or a little water.
3. Cooking:
- Brush the cigars with melted butter or oil.
- (Optional) Sprinkle with sesame seeds for a decorative touch.
- Arrange them on a baking tray lined with parchment paper.
Baking method:
- Bake in a preheated oven at 200°C (fan setting) for 12–15 minutes, or until golden and crispy.
Frying method:
- Fry in hot oil until golden brown and crispy.
Serving tips: Serve hot, ideally with a dipping sauce such as:
- A yogurt-based sauce with lemon and chives
- A spicy sauce for those who like a kick
Bonus idea:
Add a little grated cheese (like mozzarella) to the filling for a creamy, melty texture.
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