Samosas with sweet chilli sauce

Samosas with sweet chilli sauce

Total: 55 min. | Active: 40 min.
Nutritional value / person: 322 kcal
, Fat: 8 g
, Carbohydrate: 36 g
, Protein: 20 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g baby mange-touts
100 g carrot
1 tbsp peanut oil
100 g bean sprouts
1 garlic clove
½ tsp salt
2 cm ginger
½ red chilli
1 tbsp white wine vinegar
2 tbsp dark soy sauce
3 pangasius fillet (approx. 400 g)

To assemble

1 parcel strudel pastry (120 g)

To bake

a little peanut oil

Dipping sauce

2 tbsp ground cane sugar
2 tbsp white wine vinegar
4 tbsp ketchup
2 cm ginger
1 garlic clove
½ red chilli
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How it's done

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Cut the mange-touts in half, then cut lengthwise into thin strips, thinly slice the carrots.

Heat the oil in a wok or a non-stick frying pan, add the mange-touts, carrots and bean sprouts, press in the garlic, stir fry for approx. 5 mins., season with salt.

Finely grate the ginger, deseed the chilli and chop finely, stir into the pan along with the vinegar. Allow everything to cool in a bowl.

Cut the fish crosswise into 4 pieces, drizzle with soy sauce.

To assemble

Carefully unfold the pastry sheets. Cut 1 sheet of pastry into 3 strips. Place 2 tbsp of filling on the bottom end of one strip and top with 1 piece of fish.

Take the right corner and fold diagonally to the left.

Fold again along the upper crease of the triangle

Fold the triangle diagonally to the right. Keep folding in this way until you reach the end of the strip. Make the remaining 11 samosas in the same way.

To bake

Place the samosas on a baking tray lined with baking paper, brush with a little oil.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

Dipping sauce

In a bowl, combine all the ingredients up to and including the ketchup. Add the grated ginger and crushed garlic, deseed and finely chop the chilli, add to the sauce. Serve with the fish samosas.


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Fotografin Claudia Link, Foodstyling Katja Rey


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