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Spicy prawn and corn samoosas

Recipe from: 12 January 2016
recipes, seafood, prawns, corn, samoosas

Ingredients 8
Servings 30
Time 00:30


  • 30
    samoosa leaves (plus a few extra to practice the folding technique, available at specialist retailer
  • 1
    egg white
  • 250
    prawn meat, roughly chopped
  • 1
    fresh sweet corn kernels
  • 3
  • 1
    ground fennel seed or your favourite curry powder
  • 1
    sea salt


Combine all filling ingredients. Pulse half the filling in a food processor until almost smooth, then stir through the remaining mixture for texture. Set aside.

To fold the samoosas, begin by joining the corner of one samoosa leaf with the opposite base, forming

a triangular-shaped pocket. Fold the triangle upwards toward the top corner of the pastry. Ease open the ‘pocket’ and fill with a teaspoon or so of the prawn and corn mixture. Continue to fold the samoosa, ensuring the corners are well sealed, until you come to the end of the leaf. Using a little egg white, stick down the end of the pastry. Lay on a baking sheet lined with greaseproof paper. Repeat until you have used all your filling.

Heat oil in large pot and deep-fry samoosas until golden brown. Drain on paper towel then keep warm in a low oven until ready to serve.

Words and image: Fairlady

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Read more on: prawns  |  corn  |  seafood  |  recipes

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