Ingredients
Check off ingredients as you go
- Makes 24
- 12 brik pastry sheets (or spring roll wrappers), cut in half
- 24 large shrimp (kosher imitation shrimp)
- 24 nice fresh basil leaves
- 1 pinch sweet paprika (or hot)
- a little olive oil
- Salt and pepper
Thaw the shrimp. Cut the brik pastry sheets in half (mine are square, so I cut them on the diagonal to get two triangles). Wash and dry the basil.
On each half sheet of brik pastry, place a shrimp lightly seasoned with salt and pepper, a pinch of paprika, and a basil leaf wrapped around it, letting the tip stick out. Roll up the brik pastry to close it, pulling slightly tight.
- For cooking, you have a choice: you can fry them in a little neutral oil until the pastry turns golden, or arrange them on a baking sheet lined with parchment paper. Just brush them with a little oil and bake at 200°C (400°F) for about 8-10 minutes, until the pastry takes on a nice color (turning them once with tongs if needed).
Serve as is or with a sauce of your choice, for example raita sauce with yogurt and cucumber or tartar sauce, both of which go very well with these.
Tips and variations
- You can swap the basil for cilantro.