Samoussas are one of my favorite dishes. Firstly because it’s frighteningly easy and quick to make, but secondly because guests are always impressed when they’re served homemade samoussas from A to Z.
Originally from India, they can be found in many Caribbean/Creole cultures. From Mauritius to Guadeloupe, samoussas delight our taste buds all over the world, and I love them!
Tips for samoussas
Don’t fry too many samoussas at the same time, otherwise the temperature of the oil may drop too low, resulting in a missed portion.
Likewise, you need to be patient to make sure the oil is at the right temperature: if you put them in too soon, you risk getting something that’s not very good.
You can prepare the stuffing the day before and put it in the fridge, so that the herbs have time to infuse and the final result will be all the better. That said, I don’t recommend folding the wrappers the day before, as the stuffing is damp and may damage them.
The sauce can be used in many other dishes, such as my delicious crispy chicken fritters with sweet and sour sauce.
Chicken samoussas with sweet and sour sauce
Ingredients
- 10 brik leaves for samoussas, cut lengthwise into 3 pieces
- Frying oil
FARCE
- 250 g chicken mince
- 3 chopped red peppers
- 5 young onion shoots, thinly sliced
- Pinch salt
- Pinch pepper
- 1.5 tablespoons light soy sauce
- 1.5 tablespoons potato starch
SWEET AND SOUR SAUCE
- 100 g of sugar
- 100 g ketchup
- 60 g rice vinegar
- 2 tablespoons water
- 2 tablespoons cornstarch
Procédé
SAMOUSSAS
- Mix the stuffing
- Fold the samoussas according to the video
- Fry at 180 degrees until golden brown
SAUCE
- Over medium-high heat, combine everything in a saucepan.
- Stir constantly until thickened
