| 1 | Preheat oven to 350°F. |
| 2 | (175"c).. |
| 3 | Lightly grease a baking sheet. |
| 4 | Heat sesame and corn oil in a saucepan. |
| 5 | Add garlic, onion and ginger. |
| 6 | Fry gently 5 minutes, stirring occasionally. |
| 7 | Add turmeric, chili powder and cumin. |
| 8 | Fry gently 2 minutes. |
| 9 | Add shrimp, cover and cook gently 5 minutes, stirring frequently. |
| 10 | Remove from heat, stir in creamed coconut and cool. |
| 11 | Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. |
| 12 | Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. |
| 13 | Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. |
| 14 | Brush pastry all over with a small amount of melted butter or ghee. |
| 15 | Fold pastry and filling over at right angles to make a triangle. |
| 16 | Continue folding in this way along pastry strip to form a triangular parcel. |
| 17 | Brush with melted butter or ghee and place on greased baking sheet. |
| 18 | Repeat with remaining pastry and shrimp mixture. |
| 19 | Bake in preheated oven 20 minutes. |
| 20 | Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. |
| 21 | Garnish with pastry sprigs, if desired, and serve warm |
