Your New Favorite Pulutan: How to Make Spicy Salmon Dynamite Sticks

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.


Salmon Dynamites

Makes 8-10 servings

18-20 pcs Green finger chili (siling haba), sliced on one side, cored and deseeded

¼ cup Cream cheese

⅛ cup All-purpose cream

2 sprigs Fresh dill

1 can Salmon, drained and mashed

*Salt and pepper, to season

12 sheets Lumpia wrapper

*Cornstarch paste (1 Tbsp cornstarch + 1 Tbsp water)

*Vegetable oil, for frying

*Sweet chili sauce, for dipping

  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.

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