Fine Cooking

Servings:8 as an appetizer or 4 as a main course

Serve the purses as an appetizer, or serve in a folded crêpe with a salad for lunch or a light supper.

亚搏手机版官方

3 Tbs. olive oil
2汤匙。无盐黄油
1/2 cup thinly sliced scallions (about 3 medium)
2汤匙。minced fresh ginger
2 medium cloves garlic, minced
1/2 small Thai chile, seeds removed, minced
1 lb. shrimp, shelled and deveined, cut into 1/2-inch pieces
2茶匙。新鲜的柠檬汁；品尝更多
Kosher salt
16 long chives or parsley stems (have a few extra on hand if a couple tear while tying the purses)
16 8-inchCrêpesfor purses; (or 4 for serving as a main course)

Preparation

Put the oil and butter in a large skillet over medium-high heat. Add the scallions, ginger, garlic, and chile, and cook, stirring until fragrant, about 30 seconds. Add the shrimp and cook, stirring occasionally, until just beginning to turn pink, about 1 minute. Add the lemon juice and cook until the shrimp are opaque, about 2 minutes. Season to taste with salt and more lemon juice.
将细香葱或欧芹茎放入防热碗中。煮约4杯水，然后倒在细香葱或茎上，将其浸入30秒至1分钟。转移到衬有纸巾的板上以沥干。
To assemble, place about 2 Tbs. of the filling in the center of each crêpe, gather the sides up to enclose the filling, secure with a toothpick, and tie closed with a chive. Remove the toothpick and serve.
Alternatively, to serve as a main, divide the crêpes among four serving plates, then divide the filling among the crêpes, placing it in the center. Fold two opposite sides of each crêpe over the filling, then serve.

(1 rating) Read Reviews

user-5525665|07/18/2020

这些可以在房间的温度或寒冷中送达吗？
Deanna_N|04/15/2019

I made this as a first course -- one crepe per person with a sprinkle of parsley. Will definitely make this again -- but next time I will omit the vanilla in the crepe recipe -- I found it too dominant a flavour with the shrimp.