{"id":27305,"title":"Chicken samoussas with sweet and sour sauce","modified":"2025-02-06T11:33:07+01:00","plain":"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. \n\n\n\nOriginally 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! \n\n\n\nTips for samoussas\n\n\n\nDon't fry too many samoussas at the same time, otherwise the temperature of the oil may drop too low, resulting in a missed portion.\n\n\n\nLikewise, 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.\n\n\n\nMy popcorn chicken in sweet and sour sauce\n\n\n\nYou can prepare the stuffing the day before and put it in the fridge, so that the spices 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.  \n\n\n\nThe sauce can be used in many other dishes, such as my delicious crispy chicken fritters with sweet and sour sauce.\n\n\n\n\n\n\tChicken samoussas with sweet and sour sauce\n\t\t\n\t\tA delicious recipe for chicken samoussa with matching sauce\t\n\t\n\t\t\t\n\t\n\t\t10 brik leaves for samoussas, cut lengthwise into 3 piecesFrying oilFARCE250 g chicken mince3 chopped red peppers5 young onion shoots, thinly slicedPinch   saltPinch   pepper1.5 tablespoons   light soy sauce1.5 tablespoons   potato starchSWEET AND SOUR SAUCE100 g of sugar100 g ketchup60 g rice vinegar  2 tablespoons   water2 tablespoons   cornstarch\t\n\t\n\t\tSAMOUSSASMix the stuffingFold the samoussas according to the videoFry at 180 degrees until golden brownSAUCEOver medium-high heat, combine everything in a saucepan.Stir constantly until thickened\t\n\t\n\t\t\t\n\t\n\t\tAppetizersIndianchicken samoussaMa\u00efzena, Sauce soja light, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27305"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27305\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20234"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}