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