The perfect apéritif deserves the perfect bite. In the May/June magazine, Franck Schmitt shares his suggestions for some elegant hors d’oeuvres that are certain to delight your guests and elevate your springtime cocktail hour.
The menu includes crunchy Chicken and Leek Samosas, melt-in-your-mouth Camembert Gougères, creamy Mackerel Rillette with flaky Comté Breadsticks, refreshing Cucumber and Crab Bites, and decadent Shrimp Dumplings with Herbs.
Full of flavor and beautifully presented, we are delighted to share the recipe for Franck’s Shrimp Dumplings – a dish that is sure to impress at your next gathering.
1 small bunch of aromatic herbs (such as basil, coriander or parsley)
1 small onion, halved and quartered
1 whole clove of garlic
1 pinch of cumin
4 grinds of fresh pepper
Olive oil
For the Sauce:
3 tbsp soy sauce
Juice of one lime
A few stalks of chopped coriander or chives
Freshly ground pepper
Instructions
Wash and spin-dry the herbs. Peel the small onion and garlic.
Combine the shrimp, egg, flour, breadcrumbs, crushed herbs, pepper, cumin, onion and garlic in a food processor and purée just enough to retain a bit of texture. If the consistency of the paste is too soft, add a little more breadcrumbs.
Shape the mixture into 3 cm (1¼ inch) diameter balls. Heat some olive oil in a frying pan over low heat and add the meatballs. Cook for 10 min, tossing occasionally to brown them on all sides.
Combine all the ingredients for the sauce and serve on the side.
To see all of the pastry recipes featured in the May/June issue, get a copy of the magazine here.
