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1
Heat oil in heavy large skillet over medium heat.
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2
Add green onions, garlic, cumin, and paprika and saute until onions begin to soften, about 3 minutes.
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3
Add shrimp and saute until cooked through, about 3 minutes.
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4
Remove from heat.
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5
Stir in minced bean threads, cilantro, parsley, and lemon juice.
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6
Season filling with salt and pepper.
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7
Set aside.
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8
Lightly butter large baking sheet.
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9
Stack phyllo sheets on work surface.
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10
Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles.
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11
Stack all rectangles.
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12
Using 8-inch-diameter plate as guide, trace circle atop phyllo stack.
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13
Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds.
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14
Cover rounds with damp paper towel to prevent drying.
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15
Place 1 phyllo round on work surface; brush with melted butter.
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16
Top with second phyllo round; brush with melted butter.
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17
Top with third phyllo round; brush with melted butter.
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18
Sprinkle with 1 teaspoon breadcrumbs.
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19
Place 1/16 of filling in center of phyllo.
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20
Enclose filling by gathering phyllo and carefully twisting top to form purse.
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21
Transfer phyllo purse to prepared baking sheet.
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22
Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total.
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23
Brush phyllo purses with butter.
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24
(Can be made 1 day ahead.
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25
Cover and refrigerate.)
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26
Preheat oven to 400F.
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27
Bake phyllo purses until golden and heated through, about 12 minutes.
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28
Carefully tie 1 chive around twisted section of each phyllo purse, forming knot.
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29
Transfer 1 phyllo purse to each of 6 plates.
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30
Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
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31
Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.
