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

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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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.

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