Ingredients:
- Freshly harvested live large Limpets(Daily bag limit is 15 and no size limit)
- 100 gr finely diced onions
- 10 gr crushed garlic
- 5 gr ginger
- 50 gr fresh tomato diced
- 1 bay leaf whole
- 2 gr nutmeg
- 5 gr garam Masala
- 2 gr hot chilli powder like Kashmiri
- 1 gr ground coriander
- 1gr ground cumin
- 2 gr tumeric
- 1 chicken stock cube
- 1 tablespoon fruit chutney
- 20gr Raisins
- 1 slice bread finely crumbled.
- salt and pepper to taste.
- Samosa pastry or spring roll pastry
- 1 Egg
It is important to harvest fresh seafood from a clean water source. The daily bag limit for Limpets is 15 and currently there is no size limit. The larger ones will give you a bit more yield. You will need a little hand mill for this recipe as well. For this recipe you will need around 250 gr of cooked minced Limpets
Step 1 The Preparation
In a large pot add the Limpets and bring to a boil, boil till they have loosened from the shell, and you are able to easily remove them. Clean off the guts and remove the head section. Pass the limpets through your hand mincer till all minced then set aside.
Step 2 The filling
Finely dice the onions and sauté in a little oil, over a low heat till soft and translucent. Now add the garlic, ginger, bay leaf with the spices and cook for 2 to 5 min over low heat. Now add the diced tomatoes, once the tomatoes are soft add the minced limpets, chutney and raisins, add enough water to cover all the ingredients, then simmer over low heat for at least 30 min. if the raisins are soft then add the crumbed white bread, this will thicken up the sauce, continue to mix whilst doing this, you may need to add a touch of water if it has reduced too much. Now set aside the mixture and cool off.
Step 3 Time to fold
If using samosa pastry use one sheet at a time, and if using spring roll pastry square sheets, cut them in half. Place the filling on one end of the pastry then egg wash and fold over into triangles until you have used the whole sheet of pastry. Set aside once all is done in a cool area.
Step 4 Let’s fry and plate.
Heat oil in a pot until hot then slowly drop your samosas into the oil, fry until golden brown then remove and drain excess oil on tissue paper, before serving
Now you can serve with your favorite dipping sauce or salsa and even enjoy them on their own.