Samosa Sayuran

Summary

Prep Time	45 mins
Cook Time	20 mins
Total Time	1 hr 5 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

8 sheets pastry (won tan shell dough, approx. 21 x 21 cm), frozen
1 liter frying oil, fresh

For the filling:

Also: (for the glue)

1 egg white
1 tablespoon water
10 pinch (s) salt

For the dip:

8 tablespoon sauce (sweet-sour-hot sauce, Thai style no.3), in my recipes

For the set:

1 banana leaf, approx. 30 x 50 cm, possibly
Flowers and leaves

Instructions

Thaw the won tan sleeves in the original packaging, wrapped in a fresh tea towel. Wash, peel, rinse and cut the potatoes into pieces. Cook in salted water and press through a potato or spaetzle press. Put aside.
Peel half the onion and cut into small cubes. Peel the garlic cloves and press them through a garlic press. Wash the small green chilli pepper, cut it lengthways and remove the grains. Cut crosswise into thin strips. Discard the stem and grains.
Wash the broccoli, cut off the stems and use only the florets. Put in boiling salted water for 1 minute, remove and rinse with cold water. Chop into small pieces in a cutter. Add to the potatoes. Wash and peel the ginger, cut into thin slices and chop them into pieces.
Heat a medium-sized pan, add 3 tablespoons of the frying oil and let it get hot. Add the onion pieces and roast until they start to turn brown. Add the ginger and chilli pieces and roast for 1 minute. Add the curry powder and stir fry for 1 minute over reduced heat.
Remove from heat and add to potatoes. Add the coriander leaves, lime juice and the instant chicken stock. Mix everything well and season with salt and pepper.
For the glue, whisk the egg white with the water and salt well. It is best to use a small brush to paint on. Remove the appropriate number of leaves from the won tan envelopes and refreeze the rest.
Cut the leaves into 7 cm wide strips. As an exercise, cut a 7 x 21 cm rectangle out of a sheet of paper and proceed as described in the next section, whereby gluing can be omitted.
A won-tan strip can be thought of as a series of three squares each 7 cm long. How to create a samosa dough shell around the filling is the best way to describe what you have to do in each square.
Place a won-tan strip across in front of you.
Action 1 square: Put 1 teaspoon of the filling a little to the left and below the middle on the won-tan dough. Now paint the lower, then left, and finally the upper edge of the 1st square with the adhesive, and fold the lower left corner over the filling to the top right and press the upper edge onto the edge below.
The former bottom edge is now the right edge of a triangle. By pressing it is glued to the dough cover strip. Flatten the filling a little. Coat the upper edge with glue. Fold the triangle to the right so that the top edge of the 1st square is flush with the top edge of the 2nd square.
Action 2nd square:
The longest side of the triangle on top is now a diagonal in the 2nd square. Coat the two shorter sides of the triangle on top with glue and fold the triangle over the diagonal to the bottom right. The left side of the 2nd square is now on the lower edge of the won-tan stripe. Strengthen the edges by pressing. Apply glue to the lower edge of the 2nd square.
Action 3rd square:
Fold the lower left corner of the triangle to the right. The folding edge is the left side of the 3rd square. Apply glue to the top edge and the right edge and fold the rest of the 3rd square to the left over the triangle. A raw samosa is ready. Repeat this until the filling is used up.
Heat the deep-frying oil to approx. 200 ° C in a wok. Fry the samosa in portions (maximum 3 pieces) until golden brown, remove and drain. Arrange on a banana leaf, garnish and serve warm.