Spicy Prawn Samosas

National Samosa Day today, people!! Yes… really 🤣… Do you have a fav one?  I tried to recreate my favourite samosa of all time, and they came out AH-MAZZZZING!  

Prawn is not a typical samosa filling. They are usually made with some spiced keema (minced meat) or veggie ones with potato, peas, paneer but try them with prawns for a change. You will absolutely love them.  

The prawns were marinated with a little chilli powder, turmeric, and salt before lightly steaming them for a couple of minutes.  They are then chopped small and mixed with caramelized fried onions, ground coriander, cumin, ginger, garlic, and fresh coriander before wrapping them up and frying until crisp and golden.  I love dipping these crisp, spicy parcels of deliciousness in Thai sweet chilli dipping sauce as the sauce’s sweetness complements them beautifully.

The inspiration for these samosas came from Chef Gokul, a chef who caters for all the social events at the Parsi Community Club in Hong Kong.  When I am back in Hong Kong visiting my family, I get the chance to go to one of these gatherings where these samosas are served with drinks as canapés… they vanish in seconds almost always!  

Spicy Prawn Samosas

Serves: 4 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 40 Small raw prawns
• 1 tsp Chilli powder
• ½ tsp Ground Tumeric
• 2 tsps Salt
• ½ tsp Cumin powder
• ½ tsp Coriander powder
• A small handful of chopped coriander
• ½ tbsp Ginger minced
• ½ tbsp Garlic crushed
• 1 Onion chopped small
• 10 Frozen Spring Roll / Samosa Wrappers
• 1 tbsp Flour mixed in some water to make a runny paste
• Cooking oil for frying
• Dipping sauce of choice – I used Thai sweet chili.

Instructions

1. Marinate prawns with chilli powder, turmeric, and 1 tsp salt
2. Steam marinated prawns for 2 minutes, set aside to cool
3. In a pan over medium heat, add some oil and fry onions until soft and caramelized brown, set aside
4. Chop prawns into small pieces and add to a mixing bowl
5. Mix prawns with cumin, coriander powder, fresh coriander, ginger, garlic, 1 tsp salt, and fried onions, set aside
6. Defrost pastry sheets, cut each sheet into half, making a rectangle shape
7. Add a heaped teaspoon of filling onto one end of the pastry sheet and fold over to make a cone-like triangular shape. Continue folding over until you reach the end of the pastry
8. Glue the pastry together with the flour-water mixture
9. Heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil
10. Serve hot with desired dipping sauce. I used Thai sweet chilli

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.