Makes 10 puffs

Ingredients:
1 tablespoon sesame oil
2 tablespoons corn oil
1 clove garlic, minced
1 Onion, finely chopped
1 (1-inch) piece ginger root, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
6 ounces medium shrimp, peeled and deveined
2 tablespoons creamed coconut
5 sheets phyllo pastry
1/4 cup butter, melted
Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Heat sesame and corn oil in a large sauté pan. 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 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.

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 and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake 20 minutes. Brush with remaining melted butter and return to oven 5-10 minutes or until puffs are golden brown. Serve warm.