THE CORDON VERT COOKERY
SCHOOL
SWEET
THAI SAMOSAS
Vegan - Serves 4
45ml/3 tbsp water
45ml/3 tbsp sugar
½ vanilla pod
1 lime, juice only
3 ripe mangoes, peeled, pitted and cut into small pieces
12 fresh or frozen spring rolls skins (wrappers)*
15ml/1tbsp cornflour
oil for deep frying
To serve:
150ml/5
fl oz coconut cream
1. Bring
the water and sugar to a boil in a saucepan, and add the vanilla pod
and lime juice. Simmer for about 20 minutes.
2. Allow
to cool and remove the vanilla pod. Add the mango pieces. Leave to marinade
in the syrup for 2 hours (or overnight).
3. Place
a little of the filling on each strip of spring roll or filo pastry
and fold up
in a triangular shape. Use a little cornflour and water mixed to a paste
to seal.
4. Heat the oil and deep
fry the samosas until golden brown, drain on kitchen paper and serve
with coconut cream or a selection of exotic fruits such as lychees,
rambutans, mangoes, kiwi fruit or star fruit.
*Or - 6 sheets of filo pastry,
halved.
© Copyright The Vegetarian
Society 2000
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