Korean Puff
The humble Kimchi represents Korea's best known food and is traditionally served at almost every meal.
I love kimchi for its texture and taste - its combination of salty, sweet and sour flavours makes it go well as a condiment and/or ingredient for a variety of dishes, including the Korean puff.
This recipe pits the Kimchi with my beloved shrimps to create a wonderful dish that is just simply amazing and one that I hope you would enjoy as much as I do.
Ingredients:
100g Filo Pastry
50g Kimchi (Korean Pickled Vegetables)
100g Shrimps
1/2 Beaten Egg
Sauce:
Salt
Pepper
Crisco
Method:
1) Preheat oven to 190 degrees celsius.
2) Cut the Kimchi into small pieces and season the shirmps with salt and pepper and set aside for 10 minutes.
3) Lightly oil 10 sheets of filo pastry and make a stack. Use this stack to cover the base of the loaf tin.
4) Put the filling on top and spread evenly.
5) Oil another 10 sheets of pastry and lay on the top of the filling, folding the edges in to give a ruffle finish along the top.
6) Glaze the top with some beaten egg, then put into the oven and bake for 20 minutes.
Tip: When handling filo pastry, keep it well wrapped or covered with a damp cloth to avoid drying as this will make the pastry brittle and difficult to handle.
