1 package of phyllo dough sheets
For brushing
1 lightly beaten egg
For the Filling
2 tablespoons of butter
2 tablespoons of finely chopped onion
2 cloves of garlic, minced
2 diced tomatoes without peels or seeds
1 cup of shredded coconut
300 grams of small, clean shrimp
2 tablespoons of all-purpose flour
1 cup of milk
Salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 tablespoon of finely chopped scallion
For Decorating
2 large cooked prawns
1 package of phyllo dough sheets
For brushing
1 lightly beaten egg
For the Filling
2 tablespoons of butter
2 tablespoons of finely chopped onion
2 cloves of garlic, minced
2 diced tomatoes without peels or seeds
1 cup of shredded coconut
300 grams of small, clean shrimp
2 tablespoons of all-purpose flour
1 cup of milk
Salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 tablespoon of finely chopped scallion
For Decorating
2 large cooked prawns
Step 1
Cut out four squares of 12 x 8 cm
Poke the dough with a fork
Cut out eight strips of 2 cm x 12 cm and 8 of 2 cm x 8 cm, poke them too
Arrange them around two of the squares in two layers, forming a box
Brush the egg and place it in an inverted cake pan with some water
Brush the remaining squares and bake everything in a preheated oven at high heat until golden brown
Step 2
Remove the boxes from the oven and reserve
In a skillet, melt the butter, sauté the garlic and onion
Add the tomato and simmer
Then add the coconut and season with salt and black pepper
Add the shrimp and cook for about 3 minutes
Mix in the flour and then the milk
Finally, add the parsley and scallion
Let it cool
To serve, divide the filling into two and fill the boxes
Decorate with large cooked prawns and place them on top
