This delicious recipe by Brent Assam, executive chef at the Riverside Hotel & Spa, is great as an appetiser. Try it for your next dinner party or as a snack with sundowners.
Makes 12
Ingredients:
10ml oil, for frying; 1 onion; 2.5ml turmeric powder; 5ml medium curry powder; 500g of prawn meat; 3 tins of crabmeat; salt, to season; 1 bunch of fresh coriander; 5 green chilies; spring-roll pastry
Method:
In a medium pan, place 10ml of oil to heat up. Add finely chopped onion to sauté. Add turmeric powder and curry powder. Allow to saute. Once onions have cooked off together with the turmeric and curry powder, add in the finely shredded prawn meat and crab meat.
Allow to infuse with a quick sauté, turning, for less than 5 minutes. Season. Remove from heat and allow to rest.
Add in finely chopped coriander and chopped chilies – these don’t have to fry as when samoosas are deep-fried, all these ingredients come through fresh and crisp. Allow to cool down completely.
Cut your spring roll pastry into strips 5cm width by 10cm length. Make a glue solution of flour and water paste to stick your samoosas. Place a dot of filling in one corner of the pastry strip and fold over, forming a triangle. Deep fry till nice and golden.
Serve with a sweet chili dipping sauce.
Chef’s tip:
Serve with a lemon wedge. Squeeze over that first bite and taste the lemon bring through the combination of spicy seafood flavors.
Use a double layer of pastry sheets for extra crunch.
For more fabulous recipes, visit our Food Section.
1 Comment
Keep this going please, great job!|