Prawn Samosa

Approximately makes 47-50

Ingredients: 

800g king prawns- peeled & finely chopped

½ cup spring onions- finely chopped

⅓ cup cabbage- finely chopped

⅓ cup carrots- finely grated

1 tsp dark soy sauce

1 tsp light soy sauce

1 tbsp rice wine vinegar

1 tbsp oyster/ mushroom sauce

1 tbsp sesame oil

1 tbsp cornflour

1 tbsp Supreme Ginger Paste

1 tbsp Supreme Garlic Paste

Small/ narrow samosa sheets

Flour paste:

⅓ cup plain flour

⅓ cup water

 

Method:

Mix the filling: Add prawns, spring onions, cabbage, carrots, dark soy sauce, light soy sauce, rice wine vinegar, oyster/ mushroom sauce, sesame oil, cornflour, ginger paste and garlic paste into a mixing bowl. Mix until well combined.

Fill the samosas: fold the right hand side of the pastry and create a triangle shape. Fold the triangle over itself so you have a ‘cone’. Fill the cone with the prawn filing and continue to fold in a triangle and seal the end with flour paste. Repeat with remaining samosa sheets and filling.

At this point you can freeze the samosas.

To cook: deep fry in hot oil until golden brown. Serve with chilli oil or soy dipping sauce