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Prawn and corn samosas


Prawn and corn samosasPrawn and corn samosas
with tamarind dipping sauce

For samoosas
Springroll /samosa pastry
500g prawn meat
250g corn
2 spring onions
4 garlic cloves
5cl ginger finely grated
15g coriander
sesame seeds 4
TBBQ sauce 4T
Sambal oelek
Red chili thinly sliced

For the tamarind dressing
Tamarind paste
Sambal oelek 
Limes 3
Toasted sesame seeds
Red chilli 1, thinly sliced

Gently fry off all samosa filling and then set aside to cool in a strainer. Lay out each spring roll wrapper and place a small amount of filling in the center of each wrapper. Brush the edges of the wrapper with eggs and seal in a samosa shape. Deep fry in hot oil until golden brown and set aside on roller towel to cool and get rid of excess oil.Combine all ingredients for dressing.

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