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Chef's Choice
Ingredients
1 - 8 ounce rolled package Athens Phyllo Dough, 9"X14" sheets, approx. 20 sheets, thawed or frozen
3 tablespoons unsalted butter, melted
1/4 cup (Japanese breadcrumbs)
1 pound round steak, sliced into 1X1/2" pieces
3 tablespoons peanut oil
3 cloves garlic
2 whole green onions, sliced
2 stalks celery, sliced
1 leek, sliced
6 ounce can shrimp, drained
8 ounces cabbage, chopped
soy sauce, to taste
1 teaspoon sugar
white wine, to taste (optional)
Instructions
Preheat oven to 400 degrees.
Brown round steak strips in 1 tablespoon of peanut oil. Smash garlic and add to meat. Pour into a bowl and set aside. Add 2 tablespoons of oil to pan; stir fry green onion, celery and leek until crisp tender. Add soy sauce, sugar and wine, to taste. Add chopped cabbage and cook several more minutes. Add shrimp and round steak, heat through.
(Sauce may be thickened with 1 or 2 tablespoons of cornstarch mixed with a small amount of water.)
To prepare nests:
Remove wrapping from Phyllo, but leave rolled up. Cut Phyllo crosswise into 1/4 inch thick slices. Unroll slices and gently separate the strands somewhat. Brush lightly with melted butter. Pile and casually coil strands into 6 or 8 nests (depending on size you desire) and place on a parchment-lined or greased baking sheet. Sprinkle Japanese breadcrumbs over nests.
Bake nests until golden and crisp, 10 to 15 minutes. Cool on pan on wire rack for at least 10 minutes.
To serve:
Place nest on plate and top with heated filling. Serve with extra soy sauce.
Fillo product
Fillo dough
Serving
Serves 5-6
Prep Time
90-120 minutes
Cuisine
Asian
Occasion
Anytime
Meal
Any meal
Course
Main course
keywords: Panko breadcrumbs and nests
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