Instructions: Chop the coriander finely and put to one side. Do the same with each of the other herbs.

Chop the onions finely (separately) and put to one side.

Segment the limes and grapefruit.

Dice the paw-paw finely.

Cut the cray-fish and prawns into smaller pieces and place in a food processor together with the chopped cooking onion. Process for a minute or so. Then season lightly with salt and pepper and add two thirds of the coriander, two thirds of the flat parsley and one third of the chives. Process further, until the mixture is smooth, but not puree.

Remove the mixture from the processor and put in a mixing bowl.

Follow the instructions on the samoosa pastry packet for folding the pastry into samoosas, putting a dessert spoonfull of the prawn and crayfish mix into each of the samoosas.

Mix a little of the water with the cornflour until a smooth paste is achieved, and then seal the edge of the samoosas with the cornflour and water mix.

Mix the citrus segments with the remaining herbs, the red onion, the balsamic vinegar and the olive oil.

Heat the vegetable/sunflower oil to 180 C/350 F and once the oil is hot fry the samoosas until golden brown.

Once cooked, remove the samoosas from the oil and place on kitchen towl to drain excess oil. Serve immediately, garnishing the samoosas with the salsa.

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