Curried Shrimp in Phyllo Cups

Serves

Six people (as a starter).

Hardware

• “Miniature” muffin pan (12 cups)
• Medium saute pan

Ingredients

2	oz		butter
4 - 6	sheets		phyllo dough
2	Tblsp		sesame oil
2	Tblsp		vegetable oil
1/2	med		onion, chopped very fine
4	cloves		garlic, minced
2	inches		fresh ginger root, minced
2	tsp		curry powder
12	oz		shrimp, peeled
1/4	cup		coconut milk

Procedure

1. Prepare 12 phyllo cups:
   
   
   • Preheat the oven to 400F; melt the butter.
   
   
   • Cut the sheet into 4 inch squares.
   
   
   • Lay one square on your work table and brush it with butter; lay a second square on top of it, rotated about 60 degrees, and brush with butter; lay the third square on top of the other two, rotated another 60 degrees; brush with yet more butter.
   
   
   • Gently press down into a cup on the muffin pan.
   
   
   • Bake, watching closely, for 4 to 6 minutes, until golden brown.
   
   
   • Carefully remove the cups from the muffin pan and cool on a rack.


2. Chop the shrimp into medium chunks.


3. Heat the oils; gently saute onions, garlic, and ginger for 5 minutes, stirring occasionally.


4. Add curry powder, mix, saute gently for 2 minutes, stirring occasionally.


5. Add the shrimp, saute, stirring constantly, gently until cooked.


6. Remove from the heat, add coconut milk, stir to mix, then spoon into the phyllo cups.


7. Serve immediately.

Notes

Work with one sheet of phyllo dough at a time, and keep the rest covered with a damp towel.

Go easy on the butter when making the phyllo cups; use just enough to make the dough pliable. If you use too much they’ll either burn or be greasy (or both).

My muffin pan has cups that taper from 2 inches down to 1.5 inches.

Making the phyllo cups is why I rate this recipe as moderately difficult; everything else is easy.

Rating

Difficulty: Moderate.

Time: About 1 hour.

Precision: 2.

Source

Adapted from multiple ’Net sources.