Moroccan shrimp cigar

Serves 4 Prep time 10 minutes
Cook time 7 minutes

2 tbsp olive oil
4 cloves garlic, peeled and crushed
80g parsley leaves, chopped
65g fresh cilantro leaf, chopped
900g baby shrimps, lightly blanched
1 tbsp paprika
3 tsp cayenne pepper
4 eggs, beaten
22 sheets ready-made phyllo pastry, cut to 88 squares.

• Heat up a non-stick pan with olive oil and fry the garlic till fragrant. 
• Add in the chopped parsley, cilantro, shrimps, paprika and cayenne pepper, then fry the mixture for 2 minutes.
• Cool the mixture, add in half of the beaten eggs and mix well.          
• Place a phyllo pastry square on a flat surface, fold it into half and top with filling.
• Roll it into the shape of a cigar, dab the side of the pastry with the beaten egg and seal.
• Repeat the steps for all of the pastry squares.
• Heat up a pot of oil and lightly fry the pastries till golden brown.
• Strain, dab off the excess oil and serve.

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