Title: Crayfish And Prawn Samosas With Red Grapefruit Paw Paw
Categories: African, Pastry, Shrimp, Crayfish, Fruit
Yield: 50 samosas
250 g Crayfish tail; removed from
-the shell (or lobster)
300 g Uncooked prawn tails;
-shelled (10-1/2 oz)
1 lg Cooking onion
1 md Red onion
1 bn Chives
1 bn Flat parsley
1 bn Fresh coriander
1 sm Paw-paw
3 Fresh limes
2 Ruby red grapefruit
1 pk Samosa pastry
250 ml Vegetable/sunflower oil
75 ml Extra virgin olive oil
25 ml Balsamic vinegar
125 ml Water; cold
50 g Corn flour
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 puree. Remove the mixture from the
processor and put in a mixing bowl.
Follow the instructions on the samosa pastry packet for folding
the pastry into samosas, putting a dessert spoonful of the prawn
and crayfish mix into each of the samosas. Mix a little of the
water with the corn flour until a smooth paste is achieved, and
then seal the edge of the samosas with the corn flour 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 samosas until golden brown. Once cooked, remove
the samosas from the oil and place on kitchen towel to drain
excess oil. Serve immediately, garnishing the samosas with the
salsa.
