This is a great summer snack for an evening with friends, an easy starter dish or even a light lunch.
For the samosas
(I use phyllo pastry but samosa pastry or even spring roll pastry will be fine)
- About 500g chopped prawn meat
- One bunched of spring onions chopped
- 2 cloves garlic
Lightly fry in a pan, set aside.
(I make my own mayonnaise but there is nothing wrong with using one bought at the supermarket)
Add wasabi paste to your taste. Also add salt, pepper and a squeeze of lime.
One whole cucumber cut on a Mandolin
(a Mandolin is a kitchen utensil consisting of a flat frame with adjustable blades, for slicing vegetables!)
- Mix one cup sugar to two cups vinegar.
(Use a rice wine or apple cider vinegar as they have a milder flavour)
- Pinch of corridor seeds
- Star aniseed
- Pinch of fennel seed
- Pinch of sezwhane pepper
Bring to the boil when still hot pour over cucumber and set aside to cool
Fill and fold samosas into suitable triangular shape and size.
When ready, fry samosas either in a deep fryer or in a pan on the stove.
Serve samosas hot with cucumber pickle and wasabi mayonnaise.