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Ingredientes
- 1 Tbsp. Sesame oil
- 2 Tbsp. Corn oil
- 1 x Garlic clove, crushed
- 1 x Onion, finely minced
- 1 piece ginger root (1"), peeled, grated
- 1/2 tsp Turmeric
- 1/2 tsp Chili pwdr
- 1/4 tsp Grnd cumin
- 6 ounce Medium-size peeled shrimp, raw, thawed if frzn
- 2 Tbsp. Creamed coconut, diced
- 5 x Filo pastry sheets
- 1/4 c. Butter or possibly ghee, melted Fresh Italian parsley sprigs
Direcciones
- Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add in garlic, onion and ginger. Fry gently 5 min, stirring occasionally.
- Add in turmeric, chili pwdr and cumin. Fry gently 2 min. Add in shrimp, cover and cook gently 5 min, stirring frequently. Remove from heat, stir in creamed coconut and cold.
- 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 mix in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or possibly ghee.
- Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to create a triangular parcel. Brush with melted butter or possibly ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mix.
- Bake in preheated oven 20 min. Brush with remaining melted butter or possibly ghee and return to oven 5-10 min or possibly till puffs are golden.
- Garnish with pastry sprigs, if you like, and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 10 servings | |
| Calories 84 | |
| Calories from Fat 78 | 93% |
| Total Fat 8.91g | 11% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 12mg | 4% |
| Sodium 35mg | 1% |
| Potassium 26mg | 1% |
| Total Carbs 1.3g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.48g | 0% |
| Protein 0.23g | 0% |
