์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Bahraini Shrimp Sambousek
Crispy, savory fried pastries filled with a spiced shrimp mixture, a popular appetizer or snack in Bahrain.
๐ง ์ฌ๋ฃ
- 500 g Shrimp(peeled, deveined, and finely chopped)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 small Green chili(finely chopped (optional))
- 0.25 cup Coriander leaves(chopped)
- 0.25 cup Parsley leaves(chopped)
- 1 tsp Baharat spice mix
- 0.5 tsp Turmeric powder
- 0.5 tsp Cumin powder
- Salt(to taste)
- Black pepper(to taste)
- 24 pieces Samosa wrappers
- Vegetable oil(for frying)
- 2 tbsp Flour(mixed with a little water to make a paste for sealing)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a pan, heat 1 tbsp of vegetable oil over medium heat. Add the finely chopped onion and sautรฉ until translucent, about 5 minutes.
- 2
Add the minced garlic and chopped green chili (if using) and cook for another minute until fragrant.
- 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
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
Remove the filling from heat and let it cool completely. This is crucial to prevent the samosa wrappers from becoming soggy.
- 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
Repeat with the remaining wrappers and filling.
- 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
Remove the fried sambousek with a slotted spoon and drain on paper towels. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the shrimp filling is completely cooled before stuffing the wrappers to avoid breakage.
- โDon't overcrowd the pan when frying to ensure even crispiness.
- โYou can bake the sambousek instead of frying for a healthier option. Brush with oil and bake at 200ยฐC (400ยฐF) until golden.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of tomato paste to the filling for a richer flavor.
- Substitute shrimp with finely chopped fish or crab meat.