Prawn, feta and coriander samosas
- Preparation and cooking time
- More effort
- Makes 20-25 samosas
Great as an appetiser or as part of a buffet.
- 2 tbsp veg oil
- 1-2 onions finely chopped
- 1 chilli, deseeded and finely chopped
- 200g cooked baby prawns, coarsley chopped
- 1.5 tbsp (heaped) curry powder
- 150g feta cheese crumbled
- 1 large handful chopped fresh coriander
- juice of 1 lemon
- salt and pepper to taste
- 25g cocktail samosa sheets (shop bought)
- sunflower oil for deep frying
- Thai sweet chilli dipping sauce, to serve
- STEP 1In a frying pan, gently fry the onion and chilli for 3-4 mins in the vegetable oil until they become lighter in colour but not browned.
- STEP 2Add cooked prawns and curry powder. Stir well and continue to fry for 3-4 mins. Add some more vegetable oil if it is sticking to the pan. Add lemon juice, coriander, then season with salt and pepper. Cook for 1-2 mins. Take off heat and allow to cool. Taste the mixture and adjust seasoning as necessary.
- STEP 3Once the prawn mixture is cool, add crumbled feta. Mix well and taste to check seasoning.
- STEP 4Using cocktail samosa sheets, fold and spoon in 1 tsp of mixture into the samosa and fold. You should be able to make approximately 20-25 samosas. If you don't know how to fold samosas look it up on a youtube video. Samosa sheets can be found in the freezer section of most supermarkets or at your local Indian food shop.
- STEP 5Heat a large wok half-filled with sunflower oil. Test the oil is hot enough by putting a small piece of samosa sheet into the oil, it should bubble and float to the surface. Deep fry the samosas in batches of 4 or 5 until golden brown on both sides, turning once. Remove from oil and pat away excess oil on kitchen towel.
- STEP 6Serve warm with Thai sweet chilli dipping sauce.