Wrapped Shrimp Appetizer
with Asian soy dipping sauce
Asian fusion at its best - sweet and spicy shrimp wrapped in a crispy, fluffy dough!
Prep:
25 Minutes
Cook Time:
15 Minutes
Serves: 12
Ingredients:
- 1 pkg. Wewalka Puff Pastry Dough
- 1 lb. fresh shrimp – peeled, deveined, with tails left on
- 3 oz. cream cheese, room temperature
- 1 cup fresh snow peas
- 1 bunch fresh cilantro, chopped
- Egg wash (1 egg and 2 Tbsp. water, beaten)
Marinade Sauce
- 6 Tbsp. soy sauce
- 2 tsp. sesame oil
- 2 tsp. rice wine vinegar
- 1 Tbsp. Sriracha (to taste)
- 1 tsp. garlic powder
- 2 1/2 Tbsp. sugar
- 1 bunch scallions, chopped
- Zest and juice of 1 lime
Directions
1. Preheat oven to 425℉.
2. Whisk all marinade sauce ingredients in mixing bowl. Divide in 2 portions - one for marinade, one for dipping sauce. Set aside.
3. Clean and devein shrimp, leaving tails intact. Place shrimp in marinade bowl and refrigerate for 15-30 minutes.
4. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on baking sheet. Cut the dough sheet in 12 evenly shaped triangles; start by cutting it in 6 same sized squares (cut sheet 3x top to bottom and 1x left to right), then cut each square diagonally to get 12 triangles.
5. Spread 1 heaping teaspoon of softened cream cheese on the wide edge of each triangle. Place 1 shrimp on top, rolling once. Add a snow pea and a pinch of cilantro, finish rolling to the end of the dough. Continue with remaining dough triangles and ingredients.
6. Brush each wrap with egg wash.
7. Bake 15 - 18 minutes or until golden brown. Serve warm with dipping sauce.
