Beggars’ purses is the name for an appetizer dish consisting of a mini crepe stuffed with a spicy mix. The edges of the crepe are pulled up into pleats and tied so that the bite resembles a little purse.
I used shrimp in this recipe because it’s a real palate -pleaser, but substitute lobster meat, ground pork, or chicken if you’d like.
Prep Time - 10 mins
Cook Time - 30 mins
Total Time - 40 mins
Ingredients
1 kg prawns (deviened)
2 large onions finely chopped
1 medium sized tomato diced
1 small capsicum diced
2 green chilies finely chopped
6-8 curry leaves
1 tspn ginger garlic paste
1 tspn turmeric powder
1 tspn pepper powder
1.5 tspn vinegar
1 maggie chicken stock cube
1/2 tspn Sugar
1/2 cup fresh coriander (chopped fine)
Salt as per taste, only if require
Few boiled spaghetti noodles, soaked in fresh beetroot juice
Microgreens (I've used mustard)
8-inch crêpes for the purses
Instruction
In a skillet, add the onions, tomatoes, chilies, curry leaves, capsicum and oil.
Mix it well, cover the skillet and place it on medium flame.
Once the onions turn translucent, add the ginger garlic paste and stir well and cover the skillet.
Once the raw smell of the ginger garlic paste reduces, add the turmeric powder, pepper powder, sugar, maggi cube, coriander and vinegar and give it a quick stir.
Let it further cook for about 7-10 mins and then add the prawns.
Increase the flame to high and keep tossing and stirring and mixing the prawns with the onions for exactly 1 minute only. Check for salt and turn off the flame.
To assemble, place about 2 tbs. of the filling in the center of each crêpe, gather the sides up to enclose the filling, secure with a toothpick, and tie closed with a spaghetti noodle. Remove the toothpick and garnish with a few micro greens.
Note
If you cook prawns for more than a minute, it will turn hard and chewy.
Usually the purses are tied with strips of chive but due to limited grocery availability during the lock down I made use of what I had in store :)
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