BENGINGI
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Shrimp Cigars
cook:
1 h 0 min
0.0
(3)
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
US
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
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