Try these easy entrees using Athens® and Apollo fillo dough.
ASIAN SEAFOOD TURNOVER WITH CITRUS PEANUT SAUCE
Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef,
Borgata Hotel, Casino & Spa, Atlantic City, NJ
Ingredients3 tbsp. canola oil1 lb. bay scallops8 oz. cooked crabmeat1 tbsp. fresh garlic, minced1 tbsp. fresh ginger, minced1 1/2 cups zucchini, julienne cut1 1/2 cups carrots, julienne cut1 cup canned oriental baby corn, drained, cut 1/2 inch1/2 cup canned straw mushrooms, drained1/2 cup canned sliced water chestnuts, drained1/4 cup green onions, sliced 1/4" on sharp bias1/4 cup soy sauce2 tbsp. water3 tbsp. sugar1 tsp. cornstarch3 sets Athens® Ready-To-Go Fillo Dough™, thawedEgg wash, as needed
Heat 1 tbsp. of the oil; stir-fry scallops for 2-3 minutes. Remove cooked scallops to a separate bowl; add cooked crabmeat and cool.
Add 2 tbsp. oil; sauté garlic and ginger for 1 minute. Add vegetables, water chestnuts and onions; stir-fry 3 minutes until tender-crisp. Remove vegetables; place in bowl with seafood.
To same pan, add soy sauce, water, sugar and cornstarch. Bring to a boil; cook until thickened. Add to vegetable mixture and chill.
Cut each set of Athens® Ready-To-Go Fillo Dough™ in half lengthwise. Egg wash 1- inch around outer edges of fillo. Place 1 cup of seafood mixture at narrow end of fillo. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Score surface and brush with egg wash. Repeat with remaining Ready-to-Go Fillo sets. Bake in preheated 375° F oven for 35-45 minutes until golden brown.
Serve each turnover garnished with 1 oz. Citrus Peanut Sauce.YIELD: 6 SERVINGS
CITRUS PEANUT SAUCE
Ingredients4 cups orange juice
6 tbsp. peanut butter
2 tbsp. orange zest
4 oz. fresh ginger, finely diced
1 tsp. soy sauce
1 tsp. salt
1 tsp. lime zest
1 tsp. hot chili oil
1 tsp. lime juice
In saucepan, bring orange juice to a boil. Reduce heat and simmer until half in volume. Add peanut butter, orange zest, ginger, soy sauce, salt, lime zest, chili oil and lime juice. Simmer 10 minutes.