Salted Egg Shrimp Empanada Recipe

Make the dough: In a large bowl, whisk together flour, baking soda, baking powder, and salt. Then, add and cut in butter and egg yolk using a fork or ricer until you have a grainy texture. Add cold water and knead into dough. (You may use less water at first then add more water as needed if the dough is too dry to form into a ball.) Form into two discs and seal in plastic wrap. Let rest in the refrigerator for at least an hour.

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May 23, 2018

Meanwhile, make the filling: In a large pan, melt butter on low heat. Add shrimp and turn until both sides are evenly pink. Drain and set aside. Dice when cool enough to handle.

In a large pan over medium heat, add remaining butter and chilli flakes. Once butter has fully melted, add mashed salted egg yolks and let it bubble for at least 2 minutes. Add and combine patis, salt, brown sugar, and evaporated milk with the salted egg mixture. Add bamboo shoots and saute for 3 minutes. Add diced shrimp and mix in for a few seconds and turn off heat. Season to taste with salt and ground black pepper, and stir to mix. Set aside to cool for at least an hour in the freezer.

Shaping the empanada: Generously flour a clean surface and roll out one portion of chilled dough with a rolling pin until evenly 1/8-inch thick. Cut out 6-inch circles. Flour each circle, pile together, and chill in the freezer. Bunch together leftover dough and set aside. Repeat process of shaping with the next portion of dough. Combine the two leftover dough and form into a disk. Chill in the freezer and shape after at least half an hour.

To assemble: Fill each round piece of chilled dough with 2 tablespoons of the filling. Fold into half moons and pinch edges together. Press the tines of a fork to seal the edges. Repeat with remaining dough circles and filling.

In a large frying pan, heat 2 inches of oil on high heat. While the oil is heating, lightly whisk egg and fresh milk together in a bowl for your egg wash. Brush egg wash on both sides of formed empanadas. Once oil is smoking hot, lower the heat. Fry empanadas, flipping occasionally until evenly golden brown. Serve hot.