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Shrimp and pineapple samosas

The notes of citrus and tropical fruit in the Durbanville Hills Sauvignon Blanc pair perfectly with these spicy, slightly sweet, and crispy samosas.

Ingredients

30mlOlive oil
1units.itemsgreen chili pepper sliced
300gshrimp cleaned, peeled, and sliced
2units.itemssliced
6units.itemsfresh ginger peeled and finely grated
1units.itemsLime zest
1curry madras spice mix
300gfresh pineapple cut into small cubes
30gapricot jam

24units.itemsspring roll wrappers cut into strips of 10 cm
1lSunflower oil
mango chutney

Preparation

  1. Heat the oil in a medium saucepan over medium heat and fry the garlic, ginger, chili, and pineapple cubes for 6-8 minutes until the pineapple is caramelized.
  2. Add the apricot jam to the pan and cook for another 3 minutes.
  3. Add the prawns, stir, and cook for 3 minutes or until the prawns are cooked through. Remove from the heat and let cool.
  4. Place the spring roll wrappers on a clean surface. Place two strips on top of each other.
  5. Place a tablespoon of prawn filling in the lower right corner of the pastry and fold the corner over the filling to form a triangle.
  6. Continue folding the triangles over each other until you reach the top. Moisten the edges of the pastry with water using your fingers and fold the edge inward. Pinch it closed with your fingers. Repeat with the remaining filling and pastry.
  7. Fry the samosas in small batches until golden brown, about 3 minutes. Remove them from the oil with a slotted spoon, drain on kitchen paper, and serve warm with mango chutney.