Fried Dough Pockets (Brik Dough) Filled with Shrimp and Herb Dip

Ingredients

• 0.5 bunch Parsley
• 0.5 bunch mint
• 1 Garlic clove
• 5 tbsp vegetable broth
• 6 tbsp Olive oil
• Salt
• Pepper (freshly ground)
• lime juice
• 1 Garlic clove
• 1.5 cm fresh ginger
• 250 g large shrimp (prepped, peeled and deveined)
• 1 tsp freshly chopped coriander
• 1 tsp freshly chopped dill
• 25 sheets brick dough (about 10x20 cm each)
• 4 tbsp cooking oil (for frying)

Instructions

1. 1.

   For the dip, rinse parsley and mint, shake dry and remove leaves. Peel and mince one garlic clove, then blend with herbs, olive oil and vegetable broth in a blender until smooth. Season with salt, pepper and lime juice.

2. 2.

   Peel and finely chop another garlic clove and ginger. Wash shrimp, pat dry, and finely chop them as well. Combine shrimp with garlic, ginger and herbs, seasoning with salt, pepper and a splash of lime juice.

3. 3.

   Place one teaspoon of the mixture on one corner of each dough strip, brush edges with egg white, fold over to form a triangle, press edges firmly, then fold again twice more to seal. Heat oil in a pan and fry pockets until golden brown on both sides. Drain on paper towels and serve plated with herb dip.