Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Sesame oil
2 tb Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Piece ginger root (1"),
-peeled, grated
1/2 ts Turmeric
1/2 ts Chili powder
1/4 ts Ground cumin
6 oz Medium-size peeled shrimp,
-raw, thawed if frozen
2 tb Creamed coconut, diced
5 Filo pastry sheets
1/4 c Butter or ghee, melted
Fresh Italian parsley sprigs

Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat
sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry
gently 5 minutes, stirring occasionally.

Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add
shrimp, cover and cook gently 5 minutes, stirring frequently. Remove
from heat, stir in creamed coconut and cool.

Work with 1-2 sheets of filo pastry at a time; cover remainder with a
damp cloth. Cut sheet of pastry in half lengthwise and then fold each
piece in half lengthwise to make 2 long narrow strips. Spoon a
portion of shrimp mixture in 1 corner of each strip of pastry. Brush
pastry all over with a small amount of melted butter or ghee.

Fold pastry and filling over at right angles to make a triangle.
Continue folding in this way along pastry strip to form a triangular
parcel. Brush with melted butter or ghee and place on greased baking
sheet. Repeat with remaining pastry and shrimp mixture.

Bake in preheated oven 20 minutes. Brush with remaining melted butter
or ghee and return to oven 5-10 minutes or until puffs are golden
brown. Garnish with pastry sprigs, if desired, and serve warm.

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