Chinese Five Spice Shrimp Puffs Recipe

This article was last updated on April 16, 2022

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Five Spice Shrimp Puffs 


1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits

20 uncooked deveined shelled medium shrimp, tail shells removed

1 teaspoon Chinese five-spice powder

2 tablespoons hot chili sesame oil*

2 tablespoons dry sherry

6 oz. (1 1/2 cups) finely shredded Swiss cheese

3 tablespoons finely chopped scallions (3 medium)

1 tablespoon grated gingerroot

1 tablespoon finely chopped red bell pepper

1/4 teaspoon salt

1 clove garlic, minced

1/4 cup mayonnaise

1 teaspoon hot or regular chili sauce with garlic


Heat oven to 400°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each round in bottom and up side of ungreased nonstick miniature muffin cup, forming 1/4-inch rim above top of cup, using floured fingers if necessary.

In medium bowl, toss shrimp and five-spice powder until coated. In 10-inch nonstick skillet, heat oil over high heat until hot. Add shrimp; cook and stir 1 minute. Add sherry; cook and stir an additional minute. Remove from heat.

In small bowl, mix all remaining ingredients. Spoon scant 1 tablespoon mixture into each dough-lined muffin cup; press in lightly. Top each with 1 shrimp.

Bake at 400°F. for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.

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