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Recipe Spicy Shamrock Crisps and Dip

Spicy Shamrock Crisps and Dip

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    10mins

Holiday Recipe Video Fusion Appetizer Easy Recipes Quick Recipes Less Than 15 mins

What You Will Need

Ingredients

  • flour, for dusting
  • 1 store-bought pie dough, thawed
  • 1 egg
  • 1 Tbsp. water
  • 3 Tbsp. fresh parsley
  • ⅓ cup parmesan cheese
  • 1 tsp. Lee Kum Kee Minced Garlic

Seasoning

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil

Dipping

  • ½ cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
  • 1 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
  • 1 Tbsp. Lee Kum Kee Minced Garlic

Made with
Lee Kum Kee products

Chiu Chow Style Chili Crisp Oil, 7.2 oz (205 g), Jar (MS)

Chili Sauce, Oil

Chiu Chow Style Chili Crisp Oil
Garlic

Other Sauces

Minced Garlic

Sriracha Sauce

Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
2017 Panda Dipping Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauce

Panda Brand Dipping Soy Sauce

How to make it

  1. https://www.youtube.com/embed/FY4WzanXAzg
  2. Preheat oven to 400°F. Lightly dust a cutting board with flour. Unroll your pie dough.
  3. Cut 12 shamrocks using a shamrock-shaped cookie cutter. Crack and whisk one egg with water. Brush the tops of each pie crust shamrock with egg.
  4. Finely chop parsley and grate the parmesan cheese. Combine Parmesan cheese, parsley, Lee Kum Kee Minced Garlic, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil and spread over top of each shamrock.
  5. Set your pie crust shamrocks on a baking sheet lined with parchment paper. Bake for 7-9 minutes until golden brown. 
  6. Combine dipping sauce ingredients. Serve and enjoy! 

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