• canned tuna
  • samossa paper
  • cream cheese
  • spring onion
  • Tabasco sauce
  • pink pepper
  • lemon juice
  • Malaysian palm oil
  • salt and pepper


  • In a bowl, mix together cream cheese and strained tuna.
  • Add in chopped spring onion, Tabasco sauce, pink pepper and lemon juice.
  • Season with salt and pepper, to taste.
  • Fold the Burek like a Nem. (Put one spoon of cream cheese batter in a samosa paper rectangle.)
  • Deep fry them in Malaysia palm oil for 20 seconds on each side until golden brown.