Shrimp-Filled Moneybags
Upload Your Photo- 2Comment
Print
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 deveined2 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 sauce2 tablespoons rice-wine vinegar
1 tablespoon grated fresh ginger
1 scallion, finely sliced
Instructions:
In a small bowl, combine ingredients. Makes 1 cup.Browse Similar Recipes
- By Category: Fish and Seafood
- By Prep Methods: Bake
- By Course: Appetizers, Other
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
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.
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.