Shrimp And Chicken Sesame Firecrackers Recipe

Name: Shrimp And Chicken Sesame Firecrackers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large frozen shrimp, thawed and deveined; 2 tablespoons Thai sweet chili sauce; 1 lb boneless skinless chicken breast; 8 sheets phyllo pastry; 1/2 cup butter, melted; 1/4 cup sesame seeds; Spicy Dipping Sauce; 1/3 cup ketchup; 1/4 cup soy sauce; 1/4 cup seasoned rice vinegar; 1 tablespoon packed brown sugar; 2 teaspoons Thai sweet chili sauce; 2 tablespoons butter, cut in small cubes; 2 tablespoons chopped fresh coriander (optional)

Servings: persons

24 large frozen shrimp, thawed and deveined
2 tablespoons Thai sweet chili sauce
1 lb boneless skinless chicken breast
8 sheets phyllo pastry
1/2 cup butter, melted
1/4 cup sesame seeds
Spicy Dipping Sauce
1/3 cup ketchup
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1 tablespoon packed brown sugar
2 teaspoons Thai sweet chili sauce
2 tablespoons butter, cut in small cubes
2 tablespoons chopped fresh coriander (optional)

1
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 at tail.
2
Toss shrimp gently with 1 tbsp of the chili sauce. Set aside.
3
Cut chicken breasts into 1/2 inch thick strips, 2 to 3 inches long and toss in a separate bowl with remaining chili sauce.
4
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.
5
Place one shrimp (on toothpick) about 1/2-inch 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.
6
Sprinkle with sesame seeds. Repeat with remaining shrimp, 3 sheets of phyllo and half each of the remaining butter and sesame seeds.
7
Repeat wrapping with chicken strips, leaving about 1/2-inch 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.).
8
For the dipping sauce, combine ketchup, soy sauce, vinegar, brown sugar and chili sauce in a small saucepan. Bring to a boil over medium heat, stirring often to dissolve sugar. Vigorously whisk in cubes of butter, a few at a time, until incorporated and smooth. Remove from heat and let cool. Stir in coriander, if desired. (Sauce can be refrigerated for up to 3 days.).
9
To serve, preheat oven to 450u00b0F.
10
Bring dipping sauce to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 5 to 7 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. (Increase baking time by about 3 to 5 minutes if frozen.) Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with Spicy Dipping Sauce.

1166

kcal

Calories

Fat

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 large frozen shrimp, thawed and deveined, 2 tablespoons Thai sweet chili sauce, 1 lb boneless skinless chicken breast, 8 sheets phyllo pastry, and more.

Yes, Shrimp And Chicken Sesame Firecrackers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Chicken Sesame Firecrackers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions