Name: Shrimp Cigars
Cook time: 3600 s
Total time: 3600 s
Yield: 10 cigars
Ingredients: For the filo sheets:; 300 gr water; 200 gr flour; 10 gr salt; For the filling:; 10 shrimps, cleaned and peeled; 1/2 onion, chopped; 1 garlic cloves, minced; 1/4 bunch of cilantro, chopped; 2 tbsp aji amarillo paste; Salt; Black pepper; For frying:; Canola/olive oil; For serving:; Tzatziki; Lime wedges

BENGINGI

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Shrimp Cigars

cook:

1 h 0 min

0.0

(4)

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!

10 cigars

original

metric

Ingredients

For the filo sheets:

300 gr water

200 gr flour

10 gr salt

For the filling:

10 shrimps, cleaned and peeled

½ onion, chopped

1 garlic cloves, minced

¼ bunch of cilantro, chopped

2 tbsp aji amarillo paste

Salt

Black pepper

For frying:

Canola/olive oil

For serving:

Tzatziki

Lime wedges

Directions

Step 1

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.

300 gr water

200 gr flour

10 gr salt

Step 2

In the meantime, let's work on the filling: in a food processor, blend all the filling ingredients until smooth (don't over blend).

10 shrimps, cleaned and peeled

½ onion, chopped

1 garlic cloves, minced

¼ bunch of cilantro, chopped

2 tbsp aji amarillo paste

Salt

Black pepper

Step 3

Transfer the filling mixture to a piping bag.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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!

Canola/olive oil

Step 8

Eat with Tzatziki and squeeze lime on top.

Tzatziki

Lime wedges

Step 9

YASSS!

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