Phyllo Triangles with Secret Treasures

• 4 oz (112 grm). unsalted butter
• 2 sheets phyllo dough
• 1 whole green onion
• 1/2 lb (.2 kg). raw medium shrimp, shelled and deveined
• 1 tbsp (15 ml) finely minced ginger
• 1 tbsp (15 ml) oyster sauce
• 1 tsp (5 ml) Asian chile sauce or hot sauce
• 1/2 lb (.2 kg). ground lamb, pork or veal
• 2 tbsp (30 ml) minced green onion
• 2 tbsp (30 ml) chopped fresh cilantro
• 1 tbsp (15 ml) finely inced ginger
• 1 clove garlic, minced
• 1 tbsp (15 ml) oyster sauce or low-sodium soy sauce
• 2 tsp (10 ml) curry powder
• 1 tsp (5 ml) Asian chile sauce or hot sauce

1. Thaw phyllo dough if frozen.
2. In a small saucepan over low heat, melt the butter.
3. Lift off any butter solids that float on the surface.
4. Working on a flat surface, brush a sheet of the phyllo dough with butter.
5. Top with another sheet of phyllo.
6. Cut the sheet lengthwise into 8 equal strips, then cut the strips in half in the middle.
7. Place 2 tsp (10 ml) of filling at the end of a strip.
8. Beginning at the filling end of the strip, fold back and forth into a triangle shape until all the phyllo strip is used.
9. Repeat with the remaining strips.
10. Place on a baking shet lined with coking parchment paper.
11. Brush the tops with butter.
12. Cover with plastic wrap and refrigerate or freeze until ready to bake.
13. Triangles can be refrigerated for 1 day or frozen for up to 2 weeks before baking.
14. To serve, preheat the oven to 400 degrees (200 C.).
15. Do not thaw the triangles if frozen.
16. Bake until golden, about 10 minutes if refrigerated or 15 minutes if frozen.
17. Serve at once.
18. In a food processor, separately mince the green onion and shrimp.
19. In a bowl, combine the green onion, shrimp, ginger, oyster sauce and chile sauce.
20. Using your hands, mix thoroughly.
21. In a bowl, combine all of the ingredients and mix thoroughly.

unsalted butter, green onion, shrimp, ginger, oyster sauce, chile sauce, ground lamb, green onion, fresh cilantro, ginger, clove garlic, oyster sauce, curry powder, chile sauce

Taken from online-cookbook.com/goto/cook/rpage/001970 (may not work)