Filo Shrimp Puffs

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Servings: 10 Difficulty: Advanced
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Crispy, golden pastry parcels filled with aromatic shrimp and coconut
Filo Shrimp Puffs recipe image
Filo Shrimp Puffs recipe image
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Filo Shrimp Puffs

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 198.9

Description

These Filo Shrimp Puffs are a delightful appetizer or light main course that combines the crunch of baked filo pastry with a savory, spicy shrimp filling. The mixture features fresh ginger, garlic, and onion sauted in sesame and corn oil, then spiced with turmeric and cumin. Creamed coconut adds a rich, subtle sweetness that balances the heat of the chili powder. Perfect for parties or weeknight dinners, these puffs are elegant yet easy to assemble. They offer a beautiful contrast of textures and flavors in every bite.

Ingredients

Directions

  1. Preheat oven to 350F (175C) and lightly grease a baking sheet.
  2. Heat sesame and corn oil in a saucepan over medium heat.
  3. Add crushed garlic, finely chopped onion, and grated ginger. Fry gently for 5 minutes, stirring occasionally, until softened.
  4. Stir in turmeric, chili powder, and ground cumin. Fry for another 2 minutes until fragrant.
  5. Add the shrimp to the pan. Cover and cook gently for 5 minutes, stirring frequently, until the shrimp are pink and opaque.
  6. Remove the pan from heat. Stir in the diced creamed coconut and allow the filling to cool completely.
  7. While the filling cools, prepare the filo pastry. Keep the sheets covered with a damp cloth to prevent drying out.
  8. Cut each filo sheet in half lengthwise, then fold each piece in half lengthwise again to create long strips.
  9. Place a small amount of the cooled shrimp mixture (about 1-2 tablespoons) at one end of a filo strip.
  10. Roll the strip tightly around the filling to form a puff. Seal the edge with a little beaten egg or water if necessary.
  11. Place the rolled puffs on the prepared baking sheet. Brush generously with melted butter or ghee.
  12. Bake for 10-15 minutes, or until the pastry is golden brown and crispy.
  13. Garnish with fresh Italian parsley sprigs and serve warm.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 198.9kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 3.7g19%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the shrimp filling is completely cooled before rolling to prevent the filo pastry from becoming soggy.

Filo pastry dries out quickly. Work with one or two sheets at a time and keep the rest covered with a damp towel.

For a vegan version, use ghee-free butter substitute or oil for brushing, and ensure the creamed coconut contains no dairy. Note: Shrimp is not vegan; substitute with chickpeas or tofu for a vegan option.

These puffs can be assembled ahead of time and refrigerated before baking. Add an extra 2-3 minutes to the baking time if cooking from cold.

Keywords: filo pastry, shrimp, appetizer, coconut, ginger, garlic, spicy, baked, crispy, seafood, turmeric, cumin, chili powder, sesame oil, party food, easy dinner, asian fusion, make ahead
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