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Jeddah Style Shrimp Sambousek
Crispy, savory fried pastries filled with a spiced shrimp mixture, a popular Ramadan iftar item and appetizer, particularly in the coastal city of Jeddah.
🧂 Ainekset
- 300 g Shrimp(peeled, deveined, and finely chopped)
- 20-25 pieces Sambousek wrappers
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 cup Fresh coriander(chopped)
- 2 tbsp Parsley(chopped)
- 1 tsp Cumin powder
- 0.5 tsp Coriander powder
- 0.25 tsp Chili flakes(or to taste)
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- for sealing Flour and water paste
👨🍳 Ohjeet
- 1
In a bowl, combine the finely chopped shrimp, chopped onion, minced garlic, chopped coriander, chopped parsley, cumin powder, coriander powder, chili flakes, salt, and black pepper. Mix thoroughly until well combined.
- 2
Prepare the flour and water paste by mixing 2 tablespoons of flour with 3 tablespoons of water until a smooth paste forms. This will be used to seal the sambousek wrappers.
- 3
Lay a sambousek wrapper flat. Place about 1-2 tablespoons of the shrimp filling near one corner. Fold the wrapper to form a triangular or half-moon shape, ensuring the filling is enclosed. Use the flour and water paste to seal the edges securely.
- 4
Repeat with the remaining wrappers and filling.
- 5
Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough for frying but not smoking.
- 6
Carefully fry the sambousek in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
- 7
Remove the fried sambousek with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 8
Serve hot as an appetizer or part of an iftar meal.
💡 Ammattilaisvinkit
- ✓Ensure the shrimp is finely chopped to make filling easier and prevent wrappers from tearing.
- ✓Seal the sambousek edges very well to prevent the filling from leaking out during frying.
- ✓Fry in batches to maintain oil temperature and achieve crispiness.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of sumac to the filling for a tangy flavor.
- Bake the sambousek instead of frying for a healthier option. Brush with oil and bake at 200°C (400°F) until golden.