Phyllo Shrimp Puffs Recipe

Step 1

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.

Step 2

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.

Step 3

Work with 1-2 sheets of phyllo 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.

Step 4

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.

Step 5

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.

Things You'll Need

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

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