Spicy Shrimp stuffed in a Crispy triangular pastry.
The storm, which began pounding Dallas with 20-30 mph winds, has finally stopped. But the weather is still rainy and cold on this lazy Sunday afternoon. Us Mumbaikars have the perfect recipe to make you feel good on days like this, which includes tea accompanied by “ YES YOU GUESSED IT” piping hot Samosas. This combination will definitely brighten up your mood on a dreary and boring day. Here’s the kicker!!!! When you find out those samosas are filled with spicy shrimp instead of the usual potatoes and peas then it definitely becomes a meal fit for the gods!!!!
Its been a very hectic week altogether. I certainly do not mind the fast-paced nature of my job. But as a researcher there are bound to be days when your experiments (even the simplest ones) just refuse to work. It is part and parcel of the field I am in but that does not make it easier to accept. The only thing you can do is to be patient and try to figure out the problem, which was always difficult for me in the beginning. But I have been in this field for more than 5 years now so I have been able to deal with situations like this a lot better. I hope the coming week provides me with solutions to my problems.
As if a week like that was not enough I had to run around on Saturday too, doing a few errands. And on top of that there was car trouble to deal with it. All in all it has been a miserable week. So when my wife and I got to spend Sunday together at home with pretty much nothing to do, it was indeed an occasion to whip up “SAMOSAS”!!!! Our favorite delicacy in this whole wide world. But I wanted to put a twist on the usual samosa recipe. (I have already done one here). With a blog name like samosastreet I definitely need to keep on doing it or you guys will stop visiting!!!! (CHUCKLES).
I suddenly remembered that we had frozen shrimp lying in the freezer. I thought, Let’s chop it, add a couple of spices and stuff it in the samosa pastry and see how it tastes. And let me tell you it turned out surprisingly good.
This is a very simple recipe where the filling is ready in as little as 15 minutes.
Heat oil in a medium non-stick pan on medium heat. Saute onions in it for a few minutes till they turn slightly brown in color. Add shrimp and cook until they turn pink. Then mix in the dry spice powders: red chili powder (a little spice), turmeric (great color) and garam masala (for taste). Stir well. Season with salt and then drizzle in some lemon juice for a tangy flavor. Cook for a couple more minutes. Garnish with cilantro. Set aside to cool.
In a bowl mix all-purpose flour and salt. Add oil and mix until it is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
Divide the dough into 2 small portions. Roll into a disc and cut at the center to make two halfs and apply water on the edges. Shape the dough into cones and stuff the shrimp mixture into the cone. Brush plain water around the top edge and seal shut. I have previously described a simple way of making the samosa pastry here.
In a big frying pan heat oil. Once the oil is hot turn down the heat to low and then gently slide in the samosa. Fry till golden brown on all the sides. Frying on low heat may take a little more time but you get samosas with a smooth crispy exterior and a flaky crust. Once done, lift it from the oil and drain on paper towel and serve immediately with your choice of chutneys or ketchup.
These shrimp samosas were the perfect ending to a miserable week. OR if I were to look on the bright side I will call them the perfect beginning to a new week.
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- ½ cup All-purpose Flour
- ¼ tsp Salt
- 1 tsp Oil
- 2 ½ tbsp Water
- 25 Shrimp (chopped into smaller pieces)
- ½ Small Onion (chopped)
- ¼ tsp Red Chili Powder
- ¼ tsp Turmeric
- ¼ tsp Garam Masala
- 1 tsp Lemon Juice
- 1 tbsp Oil
- Salt – to taste
- Fresh Cilantro
- In a bowl mix all-purpose flour and salt. Add oil and mix until it is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
- Heat oil in a medium non-stick pan on a medium heat. Saute onions in it and cook until they turn slightly brown.
- Add shrimp and cook until they turn pink.
- Add red chili powder, turmeric and garam masala. Stir well.
- Add salt and lemon juice. Cook for few more minutes. Garnish with cilantro. Keep aside to cool to room temperature.
- Divide the dough into 2 small portions. Roll into a disc and cut at the center to make two halfs and apply water on the edges. Shape the dough into cones and stuff the shrimp mixture into the cone. Brush plain water around the top edge and seal shut.
- Heat oil in a fryer. Once the oil is hot, turn down the heat and then gently slide in the samosa. Fry till golden brown on all the sides. Once done, lift it from the oil and drain on paper towel and serve immediately.