| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Vegetables |
Sami |
New, Superchefs |
1 |
servings |
INGREDIENTS
| 250 |
g |
Crayfish tail; removed from the |
|
|
; shell (lobster can |
|
|
; be substituted) |
|
|
; (9oz) |
| 300 |
g |
Uncooked prawn tails; shelled (10 1/2oz) |
| 1 |
lg |
Cooking onion |
| 1 |
md |
Red onion |
| 1 |
md |
Bunch chives |
| 1 |
sm |
Bunc flat parsley |
| 1 |
sm |
Bunc fresh coriander |
| 1 |
sm |
Paw-paw |
| 3 |
|
Fresh limes |
| 2 |
|
Ruby grapefruit |
| 1 |
pk |
Samoosa pastry |
| 250 |
ml |
Vegetable/sunflower oil; (9fl oz) |
| 75 |
ml |
Extra virgin olive oil; (2 1/2fl oz) |
| 25 |
ml |
Balsamic vinegar; (1fl oz) |
| 125 |
ml |
Cold water; (4 1/2fl oz) |
| 50 |
g |
Cornflour; (2oz) |
INSTRUCTIONS
Chop the coriander finely and put to one side. Do the same with each
of the other herbs.
Chop the onions finely (separately) and put to one side.
Segment the limes and grapefruit.
Dice the paw-paw finely.
Cut the cray-fish and prawns into smaller pieces and place in a food
processor together with the chopped cooking onion. Process for a
minute or so. Then season lightly with salt and pepper and add two
thirds of the coriander, two thirds of the flat parsley and one third
of the chives. Process further, until the mixture is smooth, but not
pur.e.
Remove the mixture from the processor and put in a mixing bowl.
Follow the instructions on the samoosa pastry packet for folding the
pastry into samoosas, putting a dessert spoonfull of the prawn and
crayfish mix into each of the samoosas.
Mix a little of the water with the cornflour until a smooth paste is
achieved, and then seal the edge of the samoosas with the cornflour
and water mix.
Mix the citrus segments with the remaining herbs, the red onion, the
balsamic vinegar and the olive oil.
Heat the vegetable/sunflower oil to 180°C/350°F and once the oil is
hot fry the samoosas until golden brown.
Once cooked, remove the samoosas from the oil and place on kitchen
towl to drain excess oil. Serve immediately, garnishing the samoosas
with the salsa.
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