Crispy Shrimp and Garlic Cigars
(Makes about 12 cigars)
Ingredients:
- 12 sheets of brick pastry (or spring roll wrappers)
- 300 g peeled shrimp (raw or cooked)
- 2 garlic cloves, finely minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped chives (optional)
- 1 tsp sweet paprika or mild chili powder
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Melted butter or oil for brushing
- Sesame seeds (optional, for garnish)
Preparation:
1. Prepare the filling:
- Roughly chop the shrimp into small pieces.
- In a pan, heat the olive oil and sauté the garlic for a few seconds until fragrant (do not burn).
- Add the chopped shrimp, paprika, salt, and pepper. Sauté for 2–3 minutes until the shrimp are just cooked.
- Remove from heat, then stir in the parsley, chives (if using), and lemon juice. Let the mixture cool slightly.
2. Assemble the cigars:
- Take one sheet of brick pastry. If it’s large, you can cut it in half.
- Place a spoonful of shrimp filling near one end.
- Fold the sides inward and roll tightly to form a cigar shape.
- Seal the edge with a bit of melted butter or water.
3. Cooking:
- Brush each cigar with melted butter or oil.
- (Optional) Sprinkle with sesame seeds for decoration.
- Place them on a baking tray lined with parchment paper.
Baking option:
Bake at 200°C (fan-assisted) for 12–15 minutes until golden and crispy.
Frying option:
Fry in hot oil until golden brown and crisp.
Tasty tip:
Serve hot with a yogurt-lemon-chive dipping sauce or a spicy sauce if you like heat!
Optional twist:
Add some grated cheese (like mozzarella) to the filling for extra creaminess.
Let me know if you’d like this turned into a printable format or accompanied by pictures!
