Coconut Shrimp and Chicken Firecrackers
| 24 | Large Shrimp, thawed and deveined |
| 2 tbsp (25 mL) | Thai Chili Sauce |
| 1 lb (500g) | Boneless Skinless Chicken Breasts |
| ¼ cup (50ml) | W&L Coconut-Curry Serunding |
| 8 | Sheets Phyllo Pastry |
| ½ cup (125mL) | Butter, melted |
| 1 cup (250ml) | W&L Sweet and Sour Apricot Glaze |
Peel shrimp, leaving tails intact. Starting at base of tail, insert a toothpick along the length of each shrimp to keep from curling, keeping part of the toothpick sticking out of the tail. Toss shrimp with 1 tbsp(15 mL) of the chili sauce. Set aside. Cut chicken breasts into 1 inch(2cm) by 3 inch(7cm) thick strips, about the same size as the shrimp and toss in a separate bowl with remaining chili sauce. Place one sheet of phyllo pastry on a board. Brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares.
Place the W&L Coconut-Curry Serunding in a small bowl, dredge each shrimp in the serunding to coat then place one shrimp about ½inch(1cm) up from bottom edge of one square, parallel to bottom and leaving tail shell hanging over left edge. Fold right side of square over shrimp meeting left edge. Roll up into cylinder. Brush outside of pastry with butter and place on parchment-lined baking sheet, seam-side-down. Repeat with remaining shrimp and phyllo as needed.
Place a new sheet of phyllo pastry on a board. Again, brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares. Take a chile soaked chicken strip and dredge it in the serunding to coat then wrap the chicken strips in the same manner as the shrimp, leaving about ½inch(1cm) of chicken strip beyond left edge of phyllo square. Place on another parchment-lined baking sheet. Cover and refrigerate on baking sheets for up to 1 day. (These can be frozen for up to 2 weeks. Do not thaw before baking.)
To serve, preheat oven to 450°F (230°C). Bring the W&L Sweet and Sour Apricot Glaze to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 6-8 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with W&L Sweet and Sour Apricot glaze.
416-446-0400
Contact Us