Categories: Appetizers, Fish/sea 
      Yield: 10 servings 
  
      1 tb Sesame oil                        1/4 ts Ground cumin 
      2 tb Corn oil                            6 oz Medium-size peeled shrimp, 
      1    Garlic clove, crushed                    -raw, thawed if frozen 
      1    Onion, finely chopped               2 tb Creamed coconut, diced 
      1    Piece ginger root (1"),             5    Filo pastry sheets 
           -peeled, grated                   1/4 c  Butter or ghee, melted 
    1/2 ts Turmeric                                 Fresh Italian parsley sprigs 
    1/2 ts Chili powder                    
  
  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.