Chinese Firecrackers Recipe
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Chinese Firecrackers

Shrimp Filling:

8 ounces medium-size shrimp, peeled and deveined
1-inch piece peeled fresh ginger, cut up
White from 1 large egg
2 scallions, chopped
1 tsp cornstarch
1/4 tsp 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 Tbs sesame seeds
48 chives (about 2 bunches, see Note)

Dipping Sauce:
1/4 cup light soy sauce
2 Tbs water
2 tsp lemon juice
1 minced scallion

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.

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 400 degrees F. Lightly coat a cookie sheet with nonstick cooking spray.

Put one tablespoon filling near one long edge of each stack of phyllo. Roll phyllo loosely over filling into a cylinder. Pinch and twist "firecrackers" about 1 1/2 inches from each end. Repeat with remaining phyllo and filling.

Place firecrackers one 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.

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


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