"I came up with this recipe when I was testing out recipes for Cinco de Mayo. Being from California, I love Mexican food and that's one thing I find New York lacking. Anyway, I wanted to create something different that I've never tried before, and it took me awhile to create this recipe. It's my version of a samosa, indo-mexi-sian cuisine of sorts. It turns out to be really easy to make. I had to do some research on wrapping a samosa, but after the first try, they came out perfectly -- perfectly flakey, packed with flavor, and just the right crunch... and delicious when dipped in a mound of sour cream. A weakness of mine."
(makes 30, total time: 1-2 hours)
INGREDIENTS FOR SAMOSA
1 pound of raw shrimp, cleaned
1 tsp cumin
1/2 tsp chili powder
1 tbsp garlic powder
1 tbsp salt
Pepper, to taste
1-2 avocados, pitted and removed from skin
1 can of salt-free organic black beans OR 1 cup of dried black beans
2 ears of corn
1/2 cup of white onion, finely chopped
5-7 Serrano peppers, optional
Macadamia oil or vegetable oil, for frying
15 spring roll wrappers, defrosted
2 tbsp of all-purpose flour
1 tbsp of water
INGREDIENTS FOR SALSA FRESCA
2 tomatoes, chopped
1/4 cup red onion, finely chopped
1/4 cup of white onion, finely chopped
2 jalapeño peppers, finely chopped
1 clove garlic, minced
2 tbsp finely chopped cilantro
1 tbsp of fresh lime juice
Sea salt and pepper to taste
SOME PREP WORK
- Coarsely chop shrimp into smaller pieces, down to the size of 1/3 the shrimp.
- Boil corn and remove from cob. Set aside to cool.
- Prepare beans according to package, skip this step if you’re using canned black beans. Set aside to cool.
- In a large bowl, combine ingredients for salsa fresca: tomatoes, onions, jalapeño, garlic, lime juice, cilantro. Refrigerate for 15-30 minutes. Remove from fridge, add salt and pepper to taste.
Preheat oven at 350. Wrap serrano pepper in tin foil. Place in the oven for 10-15 minutes. Skip this step if you don’t want it spicy.
Prepare spring roll wrappers – Line a plate with a warm, damp towel. Then, using a knife cut wrappers diagonally from top left corner to bottom right corner, creating two symmetrical triangular pieces. Place into a stack, then onto the towel-lined plate. Place another damp towel over triangles. Set aside.
Make the filling – in a medium bowl, combine cumin, chili powder, garlic powder, salt, pepper with shrimp, making sure shrimp are well coated. Heat oil in a medium saucepan on medium-low. Add onions and cook until translucent, about 3-5 minutes. Add shrimp to the pan and cook for another 5 minutes. Transfer to a large bowl, add beans and corn. Set aside to cool.
Remove peppers from oven, give them a rough chop, and add to shrimp mix. Add avocado and gently toss together.
In a small bowl, combine water and flour. This will act as a sealing agent for the samosas. Make sure has a medium consistency and it’s not watery.
Prepare work station. I like to put the wrappers on the left, a cutting board in the middle, and the filling and flour mixture in front of me and an empty baking tray or plate to place wrapped samosas. Follow the wrapping instructions below for the samosas below.
1. Place one wrapper on a flat surface with the base of the triangle facing you.
2. Take the left corner and pull toward the top right of the triangle.
3. Fold the right bottom corner over that.
4. The fold should create a point/cone shape at the bottom.
5. Gently hold the cone in the palm of your hand with all three corners out.
6. Add 1-1 1/2 tablespoon of the filling into the cone.
7. Fold in the bottom right and left corners, add flour mixture to the top point of the triangle.
8. Fold the final (top) corner towards you to seal the samosa.
* If there are any holes in the corners, simply take the flour mixture and fill it. This will prevent the samosa from leaking when it’s being fried.
Once you’ve wrapped the samosas. Heat a non-stick pan of oil add 2-3 samosas at a time and fry till golden brown. Let cool and and serve with the salsa.