Collard Shrimp Paturi Recipe

When fried, the leaves get charred and smoky while remaining intact, still holding the flavorful shrimp filling inside. You can also use other sturdy greens like lacinato kale, which has wide enough leaves to make a packet and can withstand frying.

Ingredients

⅔ cup cilantro leaves and tender stems

⅔ cup unsweetened shredded coconut

1 Tbsp. mustard oil, or vegetable oil

2 tsp. poppy seeds

1½ tsp. yellow mustard seeds

1 tsp. ground coriander

1 tsp. kosher salt

¾ tsp. ground cumin

½ tsp. ground turmeric

1 small onion, halved

2½ lb. large shrimp, peeled, deveined, and cut into ½-in. pieces

Instructions

To a blender, add the cilantro, coconut, mustard oil, poppy seeds, mustard seeds, coriander, salt, cumin, turmeric, chiles, and onion and process into a smooth paste.

To a large bowl, add the paste and the shrimp. Using a silicone spatula, stir together until thoroughly combined. Set aside for 20 minutes.

On a flat surface, place one half of a collard green leaf vertically, lighter green side up. Place a second half on top horizontally, lighter green side up (it should resemble a cross). Place ½ cup of the shrimp mixture in the center. Fold the leaves in toward the center clockwise, creating a square. Gently press with a metal spatula to set the leaves and filling in place (it won’t be completely sealed). Using the same spatula, carefully transfer to a plate. Assemble the remaining leaves and filling.

To a large skillet over medium heat, add 2 tablespoons of the vegetable oil. When it’s hot and shimmering, carefully transfer 2–3 paturi to the skillet seam-side down. Cook, occasionally pressing down on the squares with the spatula, until the folds are secured and charred, about 4 minutes. Flip and continue cooking until charred on the other side, about 4 minutes more. Transfer to a serving plate. Cook the remaining paturi, adding more vegetable oil if needed.