Air Fryer Cheese Shrimp Bombs

🛒 Ingredients:

• 1 sheet of hand-grasped pancake dough or puff pastry (store-bought or homemade)

• 6 raw shrimp (peeled and deveined)

• ½ cup grated cheese (mozzarella or cheddar)

• 1 egg (for egg wash)

• Black sesame seeds – for garnish

• Optional: ketchup or chili sauce for topping

🍳 Step-by-Step Instructions:

1. Prepare the Dough Base:
   Lay the hand-grasped pancake (or puff pastry) flat on a lightly floured surface. Using a knife or pastry cutter, divide it evenly into 6 triangular wedges, like slicing a pizza.

2. Add the Cheese:
   On the wider end of each triangle, place a generous amount of grated cheese. Keep the cheese toward the center so it doesn’t spill out during cooking.

3. Add the Shrimp:
   Place one raw shrimp (peeled and deveined) on top of the cheese in each triangle. If the shrimp is too large, you can cut it in half or butterfly it slightly for even cooking.

4. Wrap into Balls:
   Gently roll each triangle from the wide end inward, tucking the sides in as you go. Shape each rolled piece into a round ball by pinching the seams closed and tucking them underneath. Make sure the cheese and shrimp are completely sealed inside to prevent leaking during air frying.

5. Brush with Egg Wash:
   Beat the egg and use a pastry brush to coat each ball evenly. This helps give the bombs their golden glossy finish.

6. Sprinkle Garnish:
   Lightly sprinkle black sesame seeds on top of each ball for added flavor and visual appeal.

7. First Air Fry Cycle:
   Place the balls in the air fryer basket on a piece of parchment paper or lightly greased tray.
   Air fry at 180°C (350°F) for 10 minutes until puffed and lightly golden.

8. Flip & Finish:
   Flip each ball gently to ensure even browning.
   Continue air frying for another 5 minutes until beautifully crisp and golden all around.

9. Serve:
   Remove from the fryer and let cool slightly. Drizzle with ketchup or sweet chili sauce if desired. Serve warm for the best melty texture!

💡 Tips:

• For extra cheesy filling, you can mix cream cheese with grated cheese.

• Shrimp can be lightly seasoned with a pinch of salt or garlic powder before wrapping.

• Don’t overfill—this helps prevent leaks while cooking.

• These freeze well—just reheat in the air fryer at 160°C (320°F) for 5–6 minutes.

• • Make Hand-Grasped Pancake (手抓饼) at home:

    Ingredients

    • 2 cups (250g) all-purpose flour
    • 1/2 teaspoon salt
    • 3/4 cup (180ml) hot water
    • 2 tablespoons vegetable oil (plus extra for cooking)
    • 1/4 cup chopped scallions (optional)
    • 2 tablespoons softened butter or lard (for layering)

    Instructions

    1. Make the Dough:

    • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
    • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
    • Cover the dough with a damp cloth and let it rest for 30 minutes.

    2. Prepare the Layers:

    • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
    • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

    3. Create the Layers:

    • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
    • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

    4. Cook the Pancakes:

    • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
    • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
    • Repeat with the remaining pancakes, adding more oil as needed.

    5. Serve:

    • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
    • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

    • Premade Pancake dough:

    • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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