Toast Bread Shrimp Samboosa

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 60ml Hot water and set aside.

Heat 1 tbs Vegetable Oil in a sauce pan and sauté Onion until golden; add Tomato Paste and sauté for an additional 2-3 minutes.

Add Spices, Chicken Stock, Shrimp and Parsley and simmer uncovered until liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool slightly.

Using a rolling pin flatten each slice of toast bread to a 3-4mm thickness.

Place each flattened bread slice in a samboosa mold and spoon in a tablespoon of filling in the center. Fold the samboosa by closing the mold and seal on all sides.

Gently brush each samboosa with Egg, and coat with Bread Crumbs.

Heat Vegetable Oil in a deep frying pan, fry samboosa’s until golden and transfer to kitchen paper to absorb excess oil.

Serve hot with your choice of dipping sauce.