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!
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.
- Dried shiitake mushrooms: 30 g
- Peeled king prawns: 1.5 kg
- Spring onion: 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.
- Peeled king prawns: 1.5 kg
- Egg white: 1 piece
- Spring onion: 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.
- 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.
- Freshly squeezed lime juice: 3 tablespoons
- Fish sauce: 3 tablespoons
- Desiccated coconut: 1 tablespoon
- Tabasco original red pepper sauce: to taste
- Brown sugar: 1.5 tablespoon
7
Serve cigars with hot sauce.