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Filo Shrimp Puffs

 

93

Yield

10

servings

Prep

25

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 tablespoon sesame oil
2 tablespoons corn oil
1 each garlic cloves
crushed
1 each onions
finely chopped
1 inch piece ginger root
peeled, grated
*
½ teaspoon turmeric
½ teaspoon chili powder
¼ teaspoon cumin
ground
*
6 ounces shrimp
medium-size, peeled, raw
2 tablespoons coconut
creamed, diced
*
5 each phyllo (filo) pastry sheets
*
¼ cup butter
melted
1 x parsley sprigs
fresh
*

Directions

Preheat oven to 350℉ (180℃).

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 to 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 to 10 minutes or until puffs are golden brown.

Garnish with pastry sprigs, if desired, and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 13482% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 74mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 3%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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