Shrimp-Filled Moneybags
Sometimes called “beggars’ purses,” we prefer the optimistic “moneybags.” We used shrimp in this recipe because it’s a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if you’d like.
Sometimes called “beggars’ purses,” we prefer the optimistic “moneybags.” We used shrimp in this recipe because it’s a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if you’d like.
Yield:
40 piecesIngredients
1 pound shrimp, uncooked, shelled, and deveined
2 tablespoons roughly chopped fresh ginger
2 garlic cloves, roughly chopped
1 tablespoon soy sauce
1 tablespoon cornstarch
3 scallions, finely chopped
2 tablespoons chopped fresh cilantro
8 water chestnuts, rinsed and finely chopped
20 sheets phyllo dough
1/4 cup vegetable oil
3 dozen fresh chives, blanched, at least 4 inches long
Soy Dipping Sauce
Instructions
In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.
Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each “moneybag” with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.
Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece. Serve hot, with dipping sauce.
Soy Dipping Sauce
Ingredients
1 cup light soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon grated fresh ginger
1 scallion, finely sliced
Instructions
In a small bowl, combine ingredients. Makes 1 cup.
