Shrimp and Chorizo Empanada with Spicy Dip
With Jasbir Kaur
Shrimp and Chorizo Empanada with Spicy Dip
Preparation time: 25 min
Serves 4-6 people
Spicy dipping sauce
Ingredients
1 cup sour cream
1/4 cup jalapeno
1/4 cup chopped coriander
Salt and pepper to taste
Method
Combine all the ingredients together.
Filling - shrimp and chorizo filling
Ingredients
2 tbsp olive oil
1/4 cup chop yellow onion
2 tbsp of garlic
1/4 cup julienne capsicum
1 bay leaf
1/2 cup chorizo
2 cup shrimp
1 tsp smoked paprika
2 tbsp of chopped coriander
1/4 cup mozzarella
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Method
In pan heat oil, add onion and bay leaf.
Once the onion are sweat, add garlic and capsicum
Add chorizo till they are brown
Add shrimp and paprika, salt and pepper
Finish with cheese and coriander.
Empanada dough
Ingredients
4 cup of flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 cup oil/butter
1 1/4 cup water
Method
Combine all the ingredients together to form a dough
and let it rest till your filling is getting ready
Once the filling is ready, make rounds, put the filling and
deep fry at 175-180C
Serve with spicy sauce.
(Broadcast 10 August 2012)
