We never leave a vacation without a new favorite food, and the Sweet Potato and Shrimp Croquettes (Bolinhos) at Cafe Brazil were by far a new and already much-missed favorite. Inquisitive and with the excuse of having nearly all the ingredients already in the kitchen, we decided to give our own inspired variation a try. A perfect cheat snack for a relaxing Friday night!
4 tablespoons coconut oil/olive oil
1/2 pound shrimp shelled and deveined
2 sweet potatoes, peeled and cubed
2 cloves garlic
1/4 cup minced shallots, minced,
1/2 cup minced scallions, sliced thinly
1 tablespoon minced serrano pepper
1 tablespoon minced ginger
2 teaspoons coconut sugar
Kosher salt and freshly cracked black pepper
1 package wonton wrappers
- Peel and de-vein shrimp, rinse thoroughly. Heat half of the coconut oil/olive oil in a medium skillet. Saute shrimp for 2-3 minutes. It is okay if they are not completely done through.
- Heat remaining coconut oil/olive oil in a large skillet over medium-high heat. Saute onion and garlic in olive oil until soft. Add ginger, serrano pepper, sugar and sweet potato and saute for 3-5 minutes, or until soft.
- Transfer shrimp and sweet potato mixture to food processor and pulse until thoroughly blended. Season with additional salt and pepper to taste.
- Crack egg into small bowl and whisk until blended. Position a wonton wrapper with point facing toward you. Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling. (You can also fork the edges to seal if desired.)
- Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
- Bake at 400° for 10-14 minutes or until golden brown, turning once halfway through the time. Serve with salsa or sweet chili sauce if desired. Makes about 4 dozen.
Crunchy, salty and sweet — irresistable! We served them with some salsa Blake canned and brought by around Christmas. It’s a favorite, but man is it SPICY!
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