Shrimp SamosasTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation and cooking time: 2 hours
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:125 kcal
Proteins:6.7 g
Fats:2.7 g
Carbohydrate:18.6 g
Fibers:1.3 g
Sugar:0.6 g
Cholesterol:28.1 mg
Sodium:42 mg
Calcium:25.3 mg
Energy:426 kcal
Proteins:23 g
Fats:9.3 g
Carbohydrate:63.4 g
Fibers:4.5 g
Sugar:2.2 g
Cholesterol:95.6 mg
Sodium:143.2 mg
Calcium:86.1 mg
SIMILAR RECIPES
Shrimp and Zucchini Bites
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Dough
300
g
flour
400
ml
water, approximately
salt
**Filling
250
g
shrimps
1
onion
10
sprigs of cilantro
1
clove of garlic
3
cm piece of ginger
2
mild green chilis
1
small red chili
juice of 1 lime
5
ml
turmeric
30
ml
oil
some zest of kaffir lime
salt and pepper
METHOD
Step-by-step
CHEF'S NOTES
Samosas were probably introduced to Reunion Island by Indo-Muslims (as they were into many other countries as well) and are now extremely popular at any time of the day and in any place. This savory snack, varyingly spicy, can be served as an hors-d’oeuvre or as part of a buffet. Street vendors compete to sell them and offer a wide variety: either filled with vegetables, pork, chicken, tuna, shrimps (our recipe), etc. If you want to prepare your own samosas, take care in preparing the dough, which must be thin and crispy once it’s cooked.
Samosas are obviously best when they’re hot and have just been fried. If they sit, they become soggy. There are some significant variations in the way this dough is made: I’ve chosen one of the easier versions, though the folding process is a bit complicated.
