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Dec '08

Crispy Benne Seed Party Bites With Louisiana Honey Mustard

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

There are certain words that mark me as a ‘Comeyah’ (i.e., someone who’s just ‘come here’, as opposed to a ‘Beenyah’) in the South Carolina Lowcountry. I still say ‘Autumn’ instead of ‘Fall’, for example, and ’scallion’ instead of ‘green onion’.

However, I am making some progress in one important area: I’m getting a lot better at remembering to say ‘benne’ instead of ’sesame’.

Folks here refer to the seeds by their African name, and use them in such local goodies as the thin, sweet benne seed wafers that are a staple of holiday entertaining. This recipe combines versatile benne seeds with savory Southern flavors for a deliciously addictive appetizer or cocktail snack. Best of all, they’ll save you time in the kitchen, since you’re not making one at a time, but sixteen at a time!

Even though these are fried, they’re light and not at all greasy, and because they’re so thin they don’t require very much oil. They’re perfect paired with the spicy Louisiana Honey Mustard dipping sauce, but would also be nice with a mild barbeque sauce.

Here’s a photo of the Crispy Benne Seed Party Bites With Louisiana Honey Mustard Dip below.

Hugging the Coast.Com's Crispy Benne Seed Party Bites With Louisiana Honey Mustard by Doug DuCap


For the Honey Mustard Dpping Sauce:

1/4 cup honey
1/4 cup Dijon mustard
1 Tbsp paprika
1 tsp hot pepper sauce (such as Crystal or Trappey’s)
1/4 tsp fresh ground black pepper

Combine all ingredients and chill. This recipe can be doubled.

For the Party Bites:

2 scallions, minced
1/4 cup green pepper, minced
1/4 cup celery, minced
1-1/4 lb lean ground pork
1/2 tsp ground thyme
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 Tbsp soy sauce
1/2 cup chopped peanuts
12 egg roll wrappers
1 large egg, beaten with 1 Tbsp water
Sesame seeds
Canola or vegetable oil for frying


Thoroughly combine the first nine ingredients (scallions through peanuts) in a bowl, and divide into six roughly equal parts.

On a lightly floured or non-stick surface (I use a silicone baking mat), lay out two egg roll wrappers (keep the remainder in plastic or under a lightly dampened paper towel.)

Brush the surface of both wrappers with beaten egg. Spread one-sixth of the meat mixture evenly over one of the wrappers (a fork works well for this), then lay the other wrapper (egg side down) on top. Gently press down on the surface to remove air pockets. Brush the top with additional egg, sprinkle generously with sesame seeds, and press down lightly to help seeds adhere.

Cut the wrapper cross-wise into four squares, then cut each square diagonally to make four triangles. Use the knife blade to lift the triangles, and place them seed-side down (it’ll make them easier to pick up again) on a cookie sheet or tray. Cover with plastic while you repeat with the other egg roll wrappers.

In a skillet, heat about 1/2 inch of oil over medium-high heat to 360 degrees, or until the tip of a chopstick inserted into the oil sends up a steady stream of little bubbles. Gently place several of the triangles in the oil, taking care not to crowd the pan so the oil temperature doesn’t drop too much (low oil temp is the main cause of ‘greasy’ fried foods.)

When just golden, turn and brown the other side (watch closely as these cook very quickly.) Remove and drain on paper towels. Repeat with remaining triangles. Makes 96 party bites.


You Can Read More of Doug’s Recipe Corner Here.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

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