- 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.