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Christmas Bundles
12 oz, medium shrimp, peeled and deveined
3 scallions, chopped
1-in. piece of fresh peeled ginger, cut up
1 Tbs. vegetable oil, preferably canola
White from 1 large egg
1 tsp. cornstarch
1 tsp. dark Oriental sesame oil
1 medium clove garlic
1/4 tsp. salt
1/2 cup water chestnuts(from an 8 oz. can), rinsed, drained and chopped
12 sheets of Fillo Factory pastry from an 8 oz. box, thawed if frozen
Nonstick cooking spray
Garnish: red and yellow bell-pepper stars, thinly sliced scallions
1.) Put shrimp, scallions, ginger, oil, egg white, cornstarch, sesame oil, garlic, and salt in food processor and pulse until paste forms.
2.) Unfold Fillo. Put 1 sheet on work surface. Cover rest with plastic wrap to prevent drying. Lightly spray Fillo sheet with nonstick cooking spray. Top with another sheet; spray again. Top with a third sheet but don’t spray. Cut stack in half lengthwise, then crosswise in thirds to make 6 nearly square stacks.
3.) Heat oven to 400F. Lightly coat a cookie sheet with nonstick spray.
4.) Deposit large spoonful of mixture in center of square. Dab corners lightly with oil and bring together. Lightly squeeze dough together just above the height of the filling and secure with scallion as if it were string.
5.) Place bundles on cooking sheet at least 1/2 inch apart and bake 10-12 minutes or until golden brown.
6.) Allow to cool at least 5 minutes before serving.
Courtesy of Woman’s Day