Shrimp And Chicken Sesame Firecrackers Recipe

How to Make Shrimp And Chicken Sesame Firecrackers

1. Peel 1 pound of shrimp, leaving tails intact.
2. Insert a toothpick along the length of each shrimp, starting at the base of the tail, to prevent curling. Leave part of the toothpick sticking out at the tail.
3. Gently toss shrimp with 1 tablespoon of chili sauce.
4. Set aside.
5. Cut 1 pound of chicken breasts into 1/2-inch thick strips, 2 to 3 inches long. Toss in a separate bowl with the remaining chili sauce.
6. Place one sheet of phyllo pastry on a work surface.
7. Lightly brush with 1 tablespoon of melted butter.
8. Cut the phyllo sheet in half lengthwise, then into thirds crosswise to make 6 squares.
9. Place one shrimp about 1/2-inch up from the bottom edge of one square, parallel to the bottom, leaving the tail shell hanging over the left edge.
10. Fold the right side of the square over the shrimp, meeting the left edge.
11. Roll up into a cylinder.
12. Brush the outside of the pastry with butter and place seam-side down on a parchment-lined baking sheet.
13. Sprinkle with 1 teaspoon of sesame seeds.
14. Repeat with the remaining shrimp, using 3 more sheets of phyllo pastry, and half of the remaining butter and sesame seeds.
15. Repeat the wrapping process with the chicken strips, leaving about 1/2-inch of the chicken strip extending beyond the left edge of the phyllo square.
16. Place the chicken firecrackers on another parchment-lined baking sheet.
17. Cover and refrigerate both baking sheets for up to 1 day, or freeze until firm, then stack between layers of waxed paper in an airtight container.
18. For the dipping sauce: Combine 1/2 cup ketchup, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, and 2 tablespoons chili sauce in a small saucepan.
19. Bring to a boil over medium heat, stirring often to dissolve the sugar.
20. Vigorously whisk in 4 tablespoons (1/2 stick) of butter, a few cubes at a time, until incorporated and smooth.
21. Remove from heat and let cool.
22. Stir in 1 teaspoon of ground coriander, if desired.
23. To serve: Preheat oven to 450°F (232°C).
24. Bring the dipping sauce to room temperature or warm slightly in a saucepan.
25. Bake shrimp firecrackers for 5 to 7 minutes and chicken firecrackers for 10 to 12 minutes, or until golden brown, shrimp are opaque, and chicken is no longer pink inside.
26. Carefully remove toothpicks from shrimp.
27. Place firecrackers on a warmed serving platter and serve immediately with the spicy dipping sauce.