👨‍🍳 作り方

1. 1

   In a pan, heat 1 tbsp of vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic and chopped green chili (if using) and cook for another minute until fragrant.

3. 3

   Add the finely chopped shrimp to the pan. Cook for about 5-7 minutes, stirring occasionally, until the shrimp turns pink and is cooked through. Do not overcook.

4. 4

   Stir in the chopped coriander leaves, parsley leaves, Baharat spice mix, turmeric, cumin, salt, and black pepper. Mix well and cook for another 2 minutes.

5. 5

   Remove the filling from heat and let it cool completely. This is crucial to prevent the samosa wrappers from becoming soggy.

6. 6

   To assemble the sambousek, take a samosa wrapper and place about 1-2 tablespoons of the cooled shrimp filling near one corner. Fold the wrapper into a triangle, sealing the edges with the flour-water paste. Continue folding until you reach the other end, sealing it securely.

7. 7

   Repeat with the remaining wrappers and filling.

8. 8

   Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. Carefully fry the sambousek in batches until golden brown and crispy on all sides, about 3-4 minutes per batch.

9. 9

   Remove the fried sambousek with a slotted spoon and drain on paper towels. Serve hot.