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Рецепт Crayfish And Prawn Samoosas With Ruby Grapefruit, Paw Paw
by Global Cookbook

Crayfish And Prawn Samoosas With Ruby Grapefruit, Paw Paw
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Ингредиенты

  • 250 gm Crayfish tail, removed from the shell (lobster can be substituted) (9oz)
  • 300 gm Uncooked prawn tails, shelled (10 1/2oz)
  • 1 lrg Cooking onion
  • 1 med Red onion
  • 1 med Bunch chives
  • 1 sm Bunc flat parsley
  • 1 sm Bunc fresh coriander
  • 1 sm Paw-paw
  • 3 x Fresh limes
  • 2 x Ruby grapefruit
  • 1 pkt Samoosa pastry
  • 250 ml Vegetable/sunflower oil, (9fl ounce)
  • 75 ml Extra virgin extra virgin olive oil, (2 1/2fl ounce)
  • 25 ml Balsamic vinegar, (1fl ounce)
  • 125 ml Cool water, (4 1/2fl ounce)
  • 50 gm Cornflour, (2oz)

Инструкции

  1. Chop the coriander finely and put to one side. Do the same with each of the other herbs.
  2. Chop the onions finely (separately) and put to one side.
  3. Segment the limes and grapefruit.
  4. Dice the paw-paw finely.
  5. Cut the cray-fish and prawns into smaller pcs and place in a food processor together with the minced cooking onion. Process for a minute or possibly so. Then season lightly with salt and pepper and add in two thirds of the coriander, two thirds of the flat parsley and one third of the chives. Process further, till the mix is smooth, but not puree.
  6. Remove the mix from the processor and put in a mixing bowl.
  7. 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.
  8. Mix a little of the water with the cornflour till a smooth paste is achieved, and then seal the edge of the samoosas with the cornflour and water mix.
  9. Mix the citrus segments with the remaining herbs, the red onion, the balsamic vinegar and the extra virgin olive oil.
  10. Heat the vegetable/sunflower oil to 180 C/350 F and once the oil is warm fry the samoosas till golden.
  11. 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.