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Prawn Samosa Recipe

Prawn Samosa Recipe Image
Prawn Samosa Recipe Image


  • 100g/3½oz potatoes, cut into cubes

For the pastry:

  • 110g/4oz plain flour, plus extra for dusting
  • pinch salt
  • 1 tbsp cold butter, cut into cubes
  • 1 tbsp full-fat milk, warmed

For the filling:

  • 2 tsp vegetable oil, plus extra for deep frying
  • 1 onion, very finely chopped
  • 1 chilli, finely chopped
  • 200g/7oz cooked baby prawns
  • 1 tbsp ready-made curry powder
  • 1 lime, juice only
  • 1 tbsp chopped fresh coriander
  • 1 tbsp fresh peas
  • salt and freshly ground black pepper

How to make Prawn Samosa:

  • Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
  • For the pastry, sift the flour and salt into a mixing bowl.
  • Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
  • Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
  • Cover the bowl with cling film and chill in the fridge for 20 minutes.
  • Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
  • Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
  • Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
  • Continue to cook for a further 1-2 minutes, then set aside to cool.
  • When the pastry has chilled, turn it out onto a lightly floured work surface.
  • Roll the pastry out until it is about 30cm/12in in diameter.
  • Using an upturned bowl or cookie cutter as a template, cut four 15cm/6in discs from the pastry.
  • Cut each pastry disc in half.
  • Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
  • Brush the edges of each pastry semi-circle lightly with water.
  • Fold the other half of the piece of pastry over the filled half to form a triangle.
  • Press the edges of the pastry together to seal using your fingers.
  • Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
  • When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
  • Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
  • Keep warm.
  • Repeat the process with the remaining prawn samosas.
  • Enjoy!

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