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Shrimp-Filled Moneybags

by in Nov 2007

Total Time: 60

Yield: 40 pieces

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.

Ingredients:

  • 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.

Updated Thursday, October 11th, 2007
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2 Responses to Shrimp-Filled Moneybags

  1. Sean Polay December 23, 2007 at 1:39 pm #

    Practiced this recipe a couple of times, and just served it for a family brunch, and it was a big hit! We love this one, and will be keeping it among our party arsenal for many years to come.

  2. Anonymous January 30, 2008 at 9:51 am #

    I made these for a small party and everyone devoured them immediately. It was EASY to prepare. Working with the phyllo dough wasn’t difficult, but it is tender. Instead of twisting the tops, I gathered them at the top and kinda pleated them. When I twisted them sometimes they tore.

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