Crab Samosas

Name: Crab Samosas
Ingredients: vegetable oil, for deep-frying; 1 teaspoon mustard seeds; 6 -8 curry leaves; 1 teaspoon ground turmeric; 1 teaspoon ginger paste; 2 teaspoons green chilies, finely chopped; 8 ounces fresh crabmeat, flaked (thawed if frozen); salt; 1 bunch fresh cilantro, finely chopped; 24 sheets phyllo pastry; 1/4 cup water; 4 ounces flour

12 ingredients

7 steps

Ingredients

vegetable oil, for deep-frying
1 teaspoon mustard seeds
6 -8 curry leaves
1 teaspoon ground turmeric
1 teaspoon ginger paste
2 teaspoons green chilies, finely chopped
8 ounces fresh crabmeat, flaked (thawed if frozen)
salt
1 bunch fresh cilantro, finely chopped
24 sheets phyllo pastry
1/4 cup water
4 ounces flour

Directions

1

Heat 1 tablespoon of the oil in a heavy-based frying pan. Fry the mustard seeds, curry leaves, ground turmeric and ginger paste, stirring often, for 3-5 minutes, until fragrant.
2

Add the crab meat, salt and chopped cilantro, mixing well, and cook for a further 2-3 minutes.
3

Mix together the water and flour to make a flour paste.
4

Fold a pastry sheet over to make a strip. Place a portion of the crab mixture in one corner of the pastry strip and fold the pastry over into a triangle. Fold the triangle along the strip, sealing the edges with the flour paste.
5

Repeat the process making 24 samosas in all.
6

Heat the oil for deep frying in a deep fat-fryer or wok until very hot. Fry the samosas in batches until golden-brown, remove with a slotted spoon and drain on kitchen paper.
7

Serve with sweet chili sauce.