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
salt
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