Sesame Shrimp Sticks with Apricot Dipping Sauce

I recently made these for our bridge club’s holiday gathering. To say they were a hit is an understatement! You can make them longer or shorter, thicker or thinner and best of all, they can be made in advance!



For shrimp filling:
1/4 cup sesame seeds, toasted
2 lbs of raw shrimp, shelled and deveined
3 scallions, chopped
2 tbsp toasted sesame oil
2 tbsp of soy sauce
1 tbsp of ponzu sauce
1 1/2 tbsp cornstarch
1 1/2 tbsp minced peeled fresh ginger
1 tsp minced garlic
1/2 cup of chopped cilantro

For sticks:
12 (17- by 12-inch) fillo/phyllo pastry sheets, thawed
1 1/4 sticks (1/2 cup plus 2 tbsp) of unsalted butter, melted
1 large egg, lightly beaten with 1 tsp of water
2 tbsp sesame seeds, toasted – I like to used mixed black and white

For apricot dipping sauce:
1/2 cup apricot preserve
3 tbsp of water
1 tbsp fresh lime juice
2 tbsp soy sauce
1 tbsp of Mirin (rice wine)
1/4 fresh red Thai chili
1/2 square inch of minced peeled fresh ginger


For the sticks:
In a food processor, pulse all the ingredients together until you have a paste
Preheat the oven to 450°F
Unwrap the fillo/phyllo pastry sheets and keep them covered with a damp kitchen towel or kitchen paper
Take one sheet out and gently brush it with melted butter
Place another sheet on top and brush that one too
Then place a third sheet and brush that one with melted butter – You now have a stack of 3 sheets
Cut the sheets in half lengthwise – no need to move them however
Now take some shrimp filling and shape it into a narrow rope along the longest edge nearest to you
Roll up the pastry tightly into a roll
Cut the roll into sticks and place on a lined or lightly greased baking sheet, seam side down
Now do the same with the next 3 sheets of pastry and more filling
Continue until sheets and filling are all used up
Beat the egg with water and brush the rolls all over with egg wash
Sprinkle each one with the toasted sesame seeds
Bake in upper half of the oven for about 15 minutes or until the fillo/phyllo sheets are golden
Serve with the apricot dipping sauce

For the apricot dipping sauce
In a blender, combine all the ingredients together


You can make the shrimp sticks ahead of time (up to a day in advance) by assembling them a day before. Keep them cover in the oven and then egg wash before putting into the oven.

Adapted from Epicurious

© 2014-2015 Caroline’s Family Kitchen and


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