How could something so small boast such big flavour? The secret is in the sauces! Miniature pitas are stuffed with cold-water shrimp salad and mixed with Sweet Chili Sauce -- abundant with jalapeno and aromatic garlic -- then fried in a Cayenne Pepper Sauce batter. A Latin American delight that sizzles with exotic flavour.

YIELD: 40 pieces (8 per person)

Ingredients: Imperial Metric
Eggs 4 4
All Purpose flour cup 125 mL
Baking powder 2 tsp 10 mL
Saucemaker Northern Heat Cayenne Pepper Sauce 2 Tbsp 37 mL
Cold Water 2 cups 500 mL
Salt 2 Tsp 10 mL
Pita stuffing;
Cold water shrimp salad 2 cups 450 g
Saucemaker Sweet Chili Sauce 1 cup 250 mL
Mini pitas 40 40


  1. In a large mixing bowl, mix all batter ingredients together to a "pancake" type consistency.
  2. Ensure deep fryer is on the temperature 365.
  3. Mix all pita stuffing ingredients together.
  4. Split open tops of the pitas and stuff with shrimp and sauce mixture.
  5. Dip studded pitas into batter mixture and place into deep fryer until golden brown.
  6. Arrange Sambutes on a plate or serve in french fry container for a great on-the-go snack item
  7. Serve with a side of Saucemaker Northern Heat Cayenne Pepper Sauce for extra dipping.

TIP: Other wonderful pita stuffing combinations are: Saucemaker Zesty Orange Ginger Sauce with salmon and fresh dill. Saucemaker Black Bean Sauce with broccoli and Fonita cheese.