Ingredients Jump to Instructions ↓

  1. 3 Phyllo dough sheets

  2. Melted butter - as needed

  3. 1/4 cup 59ml Ground hazelnuts

  4. 1 tablespoon 15ml Garam masala

  5. 8 tablespoons 120ml Shrimp - (21 to 26 per lb) (medium)

  6. Tomato Chutney

  7. 2 tablespoons 30ml Butter

  8. 1 teaspoon 5ml Chopped ginger

  9. 1 teaspoon 5ml Chopped shallots

  10. 1/4 teaspoon 1 1/3ml Chopped garlic

  11. 1 tablespoon 15ml Sugar

  12. 1 teaspoon 5ml Tomato paste

  13. 1/2 cup 31g / 1.1oz Tomato concasse

  14. 1 teaspoon 5ml Lime juice

  15. 1/4 cup 4g / 0.1oz Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Lay a sheet of phyllo out and brush with melted butter. Sprinkle one third of the hazelnuts, and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets.

  2. Cut the stack widthwise into 8 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375-degree oven for 8 minutes.

  3. To make chutney, melt the butter in a saute pan, and sweat the ginger, shallots, and garlic. Add sugar, tomato paste, tomato concasse, lime juice, and cilantro.

  4. Spoon some chutney over each roll before serving.

  5. This recipe yields ?? servings.


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