Shrimp & Tilapia Sticks

I draw my inspiration from anywhere. This idea just came to me from watching Top Chef Canada even though the only thing in common with that recipe is that I’m using Shrimp and a stick. I think the next time around, I’d make this a bit spicier, but my kids loved it just the way it is. Prepare to have at least 6 sticks per person, they go fast.

2 fillets, about two cups fresh tilapia cut into small cubes
1 cup fresh or frozen and thawed white shrimp.
1/4 cup finely chopped spring onions(with leaves)
1 Egg beaten
Wanton skins
1/2 tsp sesame oil
1/2 tsp fish sauce
1/2 tsp soya sauce
1/2 tsp siracha sauce

In a food processor, grind the fish and shrimp with a half tsp of the beaten egg if necessary till it’s a thick paste. Scrape it into a bowl, add the salt, pepper, spring onions, fish, soya and siracha sauce and mix well till completely incorporated. Using a 2 cm wide piping tip, fill a disposable piping bag with the mixture and pipe in a straight line a one end of the wanton wrap. Brush the other end with egg, roll up and seal. Depending on how deep your wok is and how much oil you plan to use, you can stick a skewer in the middle of the roll either at the beginning and fry it or at the end after the roll is cooked. The former makes the whole roll more sturdy on the stick, but the latter is way easier and faster to fry.

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