Spicy Salmon Dynamite Sticks

by Pauline De Mesa
Seafood | July 14, 2019

Tickle your tastebuds with these heat-laced savory sticks!

Step up your usual dynamite with some salmon for this tasty snack perfect for a quick merienda, baon, or even as pulutan with your beer. The juiciness of the salmon partnered with the sharp kick of the sili make for a good pairing with a cold beer, especially after a long day of work.

Recipe by Chef Trisha Ocampo
Photographed by Krizia Cruz

Ingredients :

9 servings
19 pc Green finger chili (siling haba), sliced on one side, cored and deseeded
0.25 cup Cream cheese
0.125 cup All-purpose cream
2 sprig Fresh dill
1 can Salmon, drained and mashed
Salt and pepper, to season
12 pc Lumpia wrapper
Cornstarch paste (1 Tbsp cornstarch + 1 Tbsp water)
Vegetable oil, for frying
Sweet chili sauce, for dipping

Procedure :

  • 1
    Blanch siling haba in simmering water for about 10-20 seconds. Set aside.
  • 2
    In a bowl, mix cream cheese and all-purpose cream until smooth and spreadable. Add the dill and the mashed salmon, mixing until well incorporated. Season with salt and pepper.
  • 3
    To assemble, stuff the finger chili with the salmon-cream cheese mixture. Wrap each stuffed pepper tightly in lumpia wrapper, sealing the ends with cornstarch paste.
  • 4
    Heat oil in a sauté pan. Shallow fry each salmon roll until golden brown. Drain salmon rolls in a colander lined with paper towels. Serve the hot salmon rolls with sweet chili sauce on the side.