Crispy cigars with shrimp and coconut sauce

12 servings

45 minutes

Crispy cigars with shrimp and coconut sauce are a gourmet dish that combines the crunchy texture of thin rice dough with a delicate, flavorful filling of shrimp, mushrooms, and spices. A European interpretation of Asian flavors, this recipe represents a harmony of seafood skillfully complemented by ginger, soy sauce, and sesame oil. Fried to a golden crispy crust, the cigars pair perfectly with a spicy coconut-lime sauce that adds an exotic touch to the dish. This dish is ideal as an elegant appetizer for a party or festive dinner, impressing guests not only with its original taste but also with its stunning presentation. Enjoy every crispy note of this gastronomic masterpiece!

Energy value per serving

• Calories: 118.3
• Proteins: 19.1g
• Fats: 2.6g
• Carbohydrates: 6.6g

Ingredients

• Vegetable oil: 1 l
• Peeled king prawns: 1.5 kg
• Egg white: 1 pc
• Green onions: 2 stem
• Dried Shiitake Mushrooms: 30 g
• Fresh ginger: 1.5 tsp
• Soy sauce: 1 tbsp
• Sesame oil: 0.5 tsp
• Rice paper: 24 pc
• Freshly squeezed lime juice: 3 tbsp
• Fish sauce: 3 tbsp
• Coconut flakes: 1 tbsp
• TABASCO® Original Red: to taste
• Brown sugar: 1.5 tbsp

Cooking steps

1. Soak shiitake mushrooms in hot water for 10-15 minutes, then chop finely. Chop shrimp and green onion finely. Grate ginger on a fine grater.

   Required ingredients:

   • Dried Shiitake Mushrooms: 30 g
   • Peeled king prawns: 1.5 kg
   • Green onions: 2 stems
   • Fresh ginger: 1.5 teaspoon

2. In a large bowl, mix shrimp, egg white, green onion, ginger, mushrooms, soy sauce, and sesame oil.

   Required ingredients:

   • Peeled king prawns: 1.5 kg
   • Egg white: 1 piece
   • Green onions: 2 stems
   • Fresh ginger: 1.5 teaspoon
   • Dried Shiitake Mushrooms: 30 g
   • Soy sauce: 1 tablespoon
   • Sesame oil: 0.5 teaspoon

3. Knead the minced meat by hand.

4. Place the rice paper on a work surface and slightly moisten it with water. Put about 2 tablespoons of filling on the corner and roll it into a neat tube. The tip of the dough can be sealed with water or a mixture of water and flour. Place the finished cigars under a damp towel. Once all the cigars are ready, heat vegetable oil in a frying pot and fry in batches until golden brown for 3-5 minutes.

   Required ingredients:

   • Rice paper: 24 pieces
   • Peeled king prawns: 1.5 kg
   • Vegetable oil: 1 l

5. Place cigars on a paper towel to remove excess fat.

6. Meanwhile, prepare the sauce. For this, mix lime juice, fish sauce, coconut flakes, Tabasco, and sugar.

   Required ingredients:

   • Freshly squeezed lime juice: 3 tablespoons
   • Fish sauce: 3 tablespoons
   • Coconut flakes: 1 tablespoon
   • TABASCO® Original Red:  to taste
   • Brown sugar: 1.5 tablespoon

7. Serve cigars with hot sauce.