Description
John Reed, Executive Chef Food for Thought, Chicago, IL
Ingredients
- Shrimp paste:
- 8 ounces shrimp, raw, peeled and deveined
- 1 egg white
- 2 tablespoons cilantro, finely chopped
- 2 teaspoons fish sauce
- 2 teaspoons sambal olek sauce
- 1 garlic clove, peeled
- Dipping sauce:
- 1/4 cup fish sauce
- 2 tablespoons sambal olek
- 1 tablespoon water
- 4 ounces lime juice
- 1/4 cup sugar
- Assembly:
- 1 egg
- 1 tablespoon water
- 1 set Athens® Ready-to-Go Phyllo Doughô (5 sheets), thawed
- 2 tablespoons white sesame seeds
- 1/4 cup green cabbage, finely shredded
- 1/4 cup red cabbage, finely shredded
- 1/4 cup daikon radish, finely shredded
- 1/4 cup carrots, finely shredded
- 1 lime, cut into 4 segments
- 4 sprigs cilantro
- 2 tablespoons black sesame seeds
Directions
In food processor, combine shrimp, egg white, cilantro, first listed fish sauce, sambal olek, and garlic into a smooth paste. Place in a pastry bag with medium plain tip. Set aside.
For the dipping sauce, whisk together the fish sauce, sambal olek, water, lime juice and sugar and reserve at room temperature until needed.
Make an egg wash with the egg and water. Lay out Phyllo lengthwise and cut into four 4.5″ x 14″ strips. Pipe equal amounts of the shrimp paste on the long end of the Phyllo strips and roll tightly. Cut the logs into 3 equal pieces and brush with the egg wash. Sprinkle the white sesame seeds over the sticks. Bake in a preheated 400°F oven for 20 minutes or until golden brown.
To serve, toss together the cabbages, daikon, and carrots with 2 tablespoons of the dipping sauce and divide between the 4 plates. Divide remaining dipping sauce into 4 small ramekins and place on the plates. Stack 3 shrimp sticks on each plate and garnish with the lime segments, cilantro, and black sesame seeds.
