Prawn and Pork Samosa

Yield: Makes 16 samosas
Active time: 20 minutes
Total time: 35 minutes (includes pastry forming and frying time)
The technique: Samosa folding is simple and once you get it, there’s no turning back.
The payoff: An instant deep fried classic.

INGREDIENTS

16 sheets Spring Home Samosa Pastry
250g Prawn, roughly chopped
100g minced Pork
100g grated white Chinese turnip (Bang Kwang)
1 Tbs Coriander leaves, chopped
1 tsp Light soy sauce
½ tsp Rice wine
1 Egg white, lightly beaten
Salt and pepper to taste
Chilli Sambal Olek

PREPARATION

Mix the prawn, pork, white turnip, coriander leaves, soy sauce, rice wine, salt and pepper together and set aside.

Place the filling close to the edge of the samosa pastry. Fold the corner over the filling to form a triangular shape and continue the fold along the sides of the triangle till entirely wrapped.

Seal the edges using egg white. Deep fry in oil over medium-high heat till golden brown.

Serve with Chilli Sambal Olek.

虾仁猪肉角
供4人享用

将虾仁、猪肉、沙葛、芜茜叶、酱青、米酒、盐及胡椒粉混合在一起待用。将以上材料放在咖喱角皮上，包成一个三角形（如图）。以蛋白封口，以中火炸至金黄色。

建议吃法
食用时配上参芭辣椒酱。

材料
第一家咖喱角皮 16片
虾仁（略剁碎） 250克
猪肉（搅碎/剁碎） 100克
沙葛（切丁） 1大匙
芜荽叶（切碎） 1大匙
酱青 1茶匙
米酒 ½茶匙
蛋白（打散） 1粒
盐及胡椒粉 各¼茶匙
油 少许
参芭辣椒酱 2 大匙