Spicy prawn and corn samoosas

Recipe from: 12 January 2016
recipes, seafood, prawns, corn, samoosas

Ingredients 8
Servings 2
Minutes 00:30

Ingredients

Serving Change
  • 30
    samoosa leaves (plus a few extra to practice the folding technique, available at specialist retailer
  • 1
    egg white
  • FILLING:
  • 250
    g
    prawn meat, roughly chopped
  • 1
    cup
    fresh sweet corn kernels
  • 3
    Tbs
    cream
  • 1
    Tbs
    ground fennel seed or your favourite curry powder
  • 1
    tsp
    sea salt
 

Method

00:30
 
Combine all filling ingredients. Pulse half the filling in a food processor until almost smooth, then stir through the remaining mixture for texture. Set aside.

To fold the samoosas, begin by joining the corner of one samoosa leaf with the opposite base, forming

a triangular-shaped pocket. Fold the triangle upwards toward the top corner of the pastry. Ease open the ‘pocket’ and fill with a teaspoon or so of the prawn and corn mixture. Continue to fold the samoosa, ensuring the corners are well sealed, until you come to the end of the leaf. Using a little egg white, stick down the end of the pastry. Lay on a baking sheet lined with greaseproof paper. Repeat until you have used all your filling.

Heat oil in large pot and deep-fry samoosas until golden brown. Drain on paper towel then keep warm in a low oven until ready to serve.

Words and image: Fairlady

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Read more on: prawns  |  corn  |  seafood  |  recipes
 

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