Recipe Background
It's Eastern flavors in a Western package! Talk about a good time! Inside each of the buttery, flaky puff pastries is an extra savory shrimp mixture heightened with toasted sesame oil and oyster sauce. And what would a good puff pastry appetizer be without the right dipping sauce? Missing something, for sure! So, these Shrimp Puffs come with a homemade sweet-chili sauce for sweetness and heat. They may be made of shrimp, but they have huge flavors!
It's Eastern flavors in a Western package! Talk about a good time! Inside each of the buttery, flaky puff pastries is an extra savory shrimp mixture heightened with toasted sesame oil and oyster sauce. And what would a good puff pastry appetizer be without the right dipping sauce? Missing something, for sure! So, these Shrimp Puffs come with a homemade sweet-chili sauce for sweetness and heat. They may be made of shrimp, but they have huge flavors!
Ingredients
For the shrimp puffs:
- 8 ounces raw shrimp peeled and deveined, tails removed
- 4 scallions roughly chopped
- 2 eggs divided
- 1 large clove garlic peeled
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 (13.2-ounce) boxes pre-rolled puff pastry
- water to taste
- toasted sesame seeds to taste
For the sweet chili sauce:
- 3/4 cup sugar
- 1/3 cup white wine vinegar
- 2 tablespoons fish sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1 large red chili finely chopped
- 1 large clove garlic peeled and grated
- 1 small piece fresh ginger peeled and grated
- 1 tablespoon dried chili flakes
Directions
- In a food processor or a blender, add the shrimp, the scallions, 1 of the eggs, 1 of the garlic cloves, the oyster sauce, the sesame oil, and the honey and pulse until a chunky paste forms.
- Transfer the shrimp paste to a bowl.
- Cover the bowl and chill it in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Transfer the puff pastry from the refrigerator and let it stand for 10 minutes.
- Cut each of the puff pastry sheets into 6 equal squares, creating 12 total.
- Add a scant tablespoon of the shrimp paste to each of the pastry squares.
- Using a little of the water, moisten the edges of the dough squares and then fold them in half diagonally to make triangles.
- Crimp the edges with a fork.
- In a bowl, add the remaining egg and beat it lightly.
- Brush the dough triangles with the beaten egg.
- Sprinkle the dough triangles with the sesame seeds.
- Bake until the puffs are golden, about 13-15 minutes.
- In a small saucepan, add the sugar, the vinegar, the fish sauce, the slurry mixture, the red chili, the remaining grated garlic, the ginger, and the dried chili flakes and stir to combine.
- Bring the sauce mixture to a boil.
- Reduce the heat to a simmer and cook until the sauce is slightly reduced, about 5 minutes.
- Allow the sauce to cool.
- Transfer the sauce to a dipping bowl.
- Serve the puffs with the sweet chili sauce.
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