Basil Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Make a shallow lengthwise slit along the belly of each shrimp (do not cut through) to flatten slightly so they lie more easily on the dough. Season both sides with the minced garlic, grated ginger, sesame oil, soy sauce and black pepper; toss gently and let sit for 5 minutes to absorb flavors.

Prepare brick dough

If using brick dough sheets, keep them covered with a damp towel to prevent drying. Lightly dust a work surface with flour. Cut each brick sheet in half (to make 12 rectangles) if they are large. Brush or sprinkle a little flour on the cut edges to help handling.

Assemble parcels

Place one basil leaf on the center of each dough rectangle. Lay one seasoned shrimp on top of the basil so the tail sticks out slightly. Fold the bottom edge up, then fold both sides over the shrimp and roll tightly (like a small cigar) so the tail is exposed. Seal the final edge with the teaspoon of water (mix with the remaining flour to make a paste if needed) to hold the parcel closed.

Cook parcels

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium heat. When the oil shimmers, place shrimp parcels seam-side down and cook 1.5–2 minutes per side, turning gently, until the pastry is golden brown and crisp and shrimp are opaque and cooked through (internal temperature about 63°C/145°F). Work in batches if necessary to avoid overcrowding. Total cook time per batch ~4–6 minutes.

Drain & rest

Transfer cooked parcels to a wire rack or paper-towel-lined plate to drain briefly and rest 1–2 minutes before serving so the juices redistribute.

Combine the finely chopped chili, grated ginger, rice vinegar, soy sauce, honey, lime juice, sesame oil and salt in a small bowl. Whisk until honey dissolves. Taste and adjust: add 1 tablespoon water if too intense, or another 1/2 teaspoon honey if you prefer sweeter. Refrigerate for at least 10 minutes to let flavors meld; bring to room temperature before serving.

Arrange the basil-wrapped shrimp on a serving platter. Sprinkle with toasted sesame seeds and garnish with micro cilantro or extra basil leaves. Serve immediately with the ginger chili dipping sauce alongside.