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One of the things I love most about collaborating with other chefs is creating a true fusion of cultures. This time, I crafted these beautiful shrimp cigars with the renowned Peruvian chef Rodrigo Fernandini. I brought my culinary tradition of deep-fried filo-stuffed cigars, while Rodrigo added a Peruvian touch with seafood and aji amarillo paste, elevating these delights to a whole new level. Making filo dough from scratch might sound intimidating, but it’s surprisingly easy, takes just a few minutes, and is incredibly versatile. One of my most cherished food memories from childhood is enjoying “pastels”—deep-fried, stuffed filo dough treats—at celebrations. Serve these cigars with tzatziki and a squeeze of lime to perfect every bite!
Starting with the filo sheets- In a bowl add the water, salt, and flour and mix well until you get a consistency of a very diluted tahini/pancake batter. Cover with a towel and let it sit for 30 min.
In the meantime, let’s work on the filling: in a food processor, blend all the filling ingredients until smooth (don’t over blend).
Transfer the filling mixture to a piping bag.
Moving back to the filo sheets- Heat up a pan on medium heat for about 3-4 min. Brush the pan with the batter, 5 layers to be exact.
After the top of the filo sheet gets dry, use a spatula to remove it from the pan. Place on a plate and layer all the filo sheets on top of each other until you finish all the batter.
Shaping the cigars- place the filo sheet on your cutting board, pipe a line of filling, fold the sides towards the center, and roll to a tight cigar. To make sure the cigar is sealed, simply wet the end before rolling it completely, and place the rolled cigar seam side down.
In a big pot, add oil for frying and heat up. Fry the cigars, 2-3 at a time, for 3 min. Take them out of the oil and repeat with the rest of the cigars. Before serving, fry them again (second time) until dark golden!
Eat with Tzatziki and squeeze lime on top.
YASSS!
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