I have a new favourite canapé! Firecracker Shrimp on a sesame puff pastry base - so easy to make but your guests will never guess!
I have a new found secret weapon ingredient....
Oven baked Sesame Pancake - in the frozen section. I found them at No Frills. They are basically individually wrapped puff pastry rectangles with sesame seeds. They come 6 to a package. You can bake them in the oven if you are making a lot but...you can also cook them in your toaster or toaster oven. I was only doing 2 so I put them in my toaster and hit the defrost button as well. I had them on a medium setting and I had to toast through 2 cycles turning them at the end of the first. They puff up and get brown. It was so easy.
You can substitute regular puff pastry.
Then I cut them into smaller pieces with a cookie cut to form the base for the shrimp. I have to admit the edges didn't last long sitting on the cutting board... I munched as I assembled the hors d'oeuvres! They are delicious just plain even!
I added a sliver of marinated water chestnut and some green onion just to add a bit of refreshing crunch. The siracha in the marinade and dipping sauce give these quite a bite! Unless you know you are a 'heat freak' start with the canapé just as it is. If you want more heat then head for the Spicy Dipping Sauce!
In the instructions I say to secure the base, shrimp and water chestnut with a toothpick. You will need to do this if you are going to serve them on a platter. I didn't use the toothpicks in the picture because I was serving them in the spoon.
I would say serve these at room temperature or slightly warm. I didn't try them chilled so they might be ok like that as well but my instincts with the hot sauce was to go for at least room temperature.
I served these as part of an Asian buffet along with California Cucumbers and Crab Purses These are definitely a stand out because they are fiery!
Firecracker Shrimp Canapés
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 24 large shrimp raw, peeled, tail on
- 4 sheets Oven Baked Sesame Pancake or 24 puff pastry circles
- 8-10 water chestnuts
- 24 green onion slivers for garnish
Sauce
- 3 tablespoon siracha
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 2 tablespoon lime juice
- 1 Tbsp sugar
Instructions
- Mix the sauce ingredients.
- Pour about half the sauce over the shrimp in a bag or shallow bowl and allow to marinate at least 20 minutes and up to a few hours. Reserve the other half for dipping sauce.
- When shrimp are done marinating cook shrimp along with marinate is a skillet over medium high heat. Do not overcook. As soon as shrimp are pink and opaque remove from the pan and allow them to cool.
- Toast the Sesame Pancake in the oven or toaster according to the package instructions. Cut them into 24 base pieces. I used a 2 inch cookie cutter.
- Slice water chestnuts into 24 thin rounds.
- Center a shrimp onto each base, top with a chestnut round and secure with a toothpick. Garnish with a bit of green onion.
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