Sunday, June 24, 2007

Mauritian-Style Beggar's Purses


This is the first recipe I've tried from the Ethnic Paris Cookbook, a really charming and different book written by Charlotte Puckette and Olivia Kiang-Snaije. For the dipping sauce, I used a bottle of hot chilli sauce, and spruced it up with a freshly squeezed lime and some chopped up coriander - my guests loved it.

You'd never guess that these have tuna in them. Use a good tuna though, you don't want that cat-food stuff, nasty. (The cats love it of course.) I use a premium white tuna in oil from Spain - it costs a pretty penny but is well worth it. I rather not eat tuna very often, than eat bad tuna.

Mauritian-Style Beggar's Purses
Makes 30

4-5 medium new potatoes, peeled
2 small cans of good tuna in oil, or 200 g fresh tuna, cooked
1 shallot, minced
1 bunch fresh coriander, minced
6 spring onions, finely sliced
1,5 tsp cumin
1 tbsp curry
freshly ground pepper
wonton skins
oil for deep-frying

Boil the potatoes until tender. Drain and mash with the tuna, shallot, coriander, scallions, cumin and curry. Season with salt and pepper.

Place a small amount of potato mixture in the center of each wonton sheet. Moisten the edges. Gather up the edges and bring up the corners to form a small pouch. Pinch the top to seal it.

When all the purses are shaped, deep fry on medium heat until golden brown. Drain, and serve with spicy chilli sauce.

Recipe in Swedish:
Friterade tonfiskknyten


Lena said...

Mmmm yummy yummy...

Wendy said...

What an unusual idea. The cookbook sounds very interesting. Will have to look out for it.

CollyWolly said...

That looks like a super recipe, thanks Anne. I will definitely try these. And Ywette looks soooo cute and cuddly!! :)

Chef Jules said...

In making my "rounds" of some blogs today, I have stumbled upon yours. Delightful, as are your furry friends. I intend to try these "Beggar's Purses" and can think of many possibilities for fillings. Thank you!

The TriniGourmet said...

mmmmm have bookmarked to try :D

MatVaruGajden said...

This is something I would not do because just looking at it the dish seems quite complicated to me... Anyhow, I would love to try it if someone cooked it for me (unfortunately that is so very unlikely to happen) ;)

Anne said...

Matvarugajden - they're actually a lot easier to make than you might think! Wonton pastry is very forgiving, and easy to just pinch together. (Gyoza pastry is MUCH worse though, it broke constantly!) You do need a deep fryer, or do it in a heavy pot on the stove, and that's the only part I find a bit daunting. Luckily, my husband rather enjoys it, so we divide the work :)