Middle_Eastern
Middle Eastern - Seafood Dishes
Maamoul Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 250g small prawns, peeled, deveined, and roughly chopped
- • 12 round samboosa wrappers
- • 2 tbsp vegetable oil, plus more for deep-frying
- • 1 small onion, finely chopped
- • 2 cloves garlic, minced
- • 1 tsp ground cumin
- • 1/2 tsp ground turmeric
- • 1/4 tsp chili flakes
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Sauté the onion and garlic in 2 tbsp oil until softened, add the prawns with the cumin, turmeric, and chili flakes, and cook 3 minutes until pink; stir in the coriander and cool completely.
2
Phase 2
Place a spoonful of filling on each wrapper and fold into triangles, sealing the edges with a flour-and-water paste.
3
Phase 3
Deep-fry in 3cm of oil at 180C for 2 to 3 minutes until golden, turning once.
4
Phase 4
Lift onto kitchen roll and sprinkle lightly with salt.
5
Phase 5
Serve hot with lemon wedges.