Samusa aux Crevettes Réunionaise (Reunion Shrimp Samosas)

Ingredients:

300g flour
400ml water
salt, to taste
250g prawns
1 onion
10 springs coriander
1 garlic clove
3cm length ginger
2 mild green chillies
1 small red chilli
juice of 1 lime
1 tsp turmeric
2 tbsp oil
grated zest of kaffir lime
salt and black pepper, to taste

Method:

First prepare the dough by combining the flour and a little salt with just enough water to make a soft, non-sticky dough. Tip onto a floured surface and roll to 1.5mm thickness then cut into even rectangles about 18 x 8 cm. Place these strips onto a greased baking tray and cook at 200°C (400°F/Gas Mark 6) for 1 minute.

Clean and shell the prawns, chop them roughly and sprinkle with lime juice. Peel the garlic and ginger then mash to a paste with the red chilli in a pestle and mortar. Season with salt and pepper. Chop the onion, the green chillies and the coriander.

Fry the prawns in hot oil with the ginger and chilli mixture then add the onion and green chillies and fry for a few minutes more. Add the coriander, turmeric and lime zest and mix thoroughly.

Place the dough on a work surface and fold on half along the long axis. Place the filling in the middle then fold the dough to form a triangular samosa packet over the filling. Once all your samosas are made deep fry them in oil for about 8 minutes, until the heat through and emerge golden brown. Drain and serve with African hot sauce.