Published by Robert Rose
Pleasantly spicy, yet relatively light, these shrimp-stuffed samosas are a special treat.
An easy way to cook the potatoes for this recipe is to microwave them. Places scrubbed potato in a microwave-safe dish. Add cold water to a depth of about ½ inch (1 cm), cover and microwave on High for 3 to 6 minutes or until potato is tender. Leave the lid on and let cool for at least 5 minutes before running under cold water and removing the skins.
Total Timeunder 2 hours
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturesavory, spiced
- 1 small potato, boiled in its skin, cooled, peeled and shredded (see Notes)
- 1 tbsp unsalted butter 15 mL
- 1 tbsp oil 15 mL
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 tsp minced gingerroot 10 mL
- 2 tsp curry powder 10 mL
- 1 long red or green chile pepper, seeded and minced
- 10 oz shrimp, peeled, deveined and chopped 300 g
- 2 tbsp finely chopped fresh cilantro 30 mL
- 1 tbsp freshly squeezed lemon juice 15 mL
- Salt and freshly ground black pepper
- 1 recipe Samosa Pastry
In a skillet, heat butter and oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, curry powder and chile and cook, stirring, for 1 minute. Add shrimp and potato and cook, stirring, just until shrimp turn pink and mixture is well integrated. (Do not overcook; shrimp will become rubbery.) Remove from heat. Stir in cilantro and lemon juice. Season to taste with salt and pepper. Let cool. Use to fill Samosa Pastry and bake as directed in Step 5.
2011 Judith Finlayson and Jordan Wagman