Samossas with shrimps and peanut butter

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Samossas with shrimps and peanut butter

Samossas with shrimps and peanut butter

Ingredients Samossas with shrimps and peanut butter
Number of rooms

16 peeled cooked shrimps

1 jar of peanut butter

8 sheets of brick

1 teaspoon curry



Peanut or nut oil

Preparation Samossas with shrimps and peanut butter
Total Time: 45 min
Preparation time: 30 min
Cooking time: 15 min
As long as possible before, marinate the peeled shrimps in a bowl in the fridge with the curry, salt and pepper (you have to salt them well so that the sweetness of the peanut butter does not dominate).
Preheat the oven to 180°C (gas mark 6).
Take a sheet of brick and cut it in half to obtain two half circles. On one of the corners (often on the brick sheet packs there are indications for folding), spread 1 or 2 millimetres of peanut butter, so that when you fold the shrimps are covered.
Place 2 shrimps on this surface, "back to back", leaving the tails protruding. Fold up the samossa following the instructions to obtain a triangle with the tails coming out of one of the corners. A little peanut butter can be used to glue the tab at the end.
Once all the samossas have been made, lightly coat them with a brush of oil so that they brown when baked and place them on a baking sheet.
Bake at 180°C for about 15 minutes, until they are golden brown and crispy.

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