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Member recipe

Prawn, feta and coriander samosas

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Cooking time

Prep: 25 minutes Cook: 10 minutes

Skill level

More effort


20-25 samosas

Great as an appetiser or as part of a buffet.

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  • 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


  1. In 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.

  2. Add 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.

  3. Once the prawn mixture is cool, add crumbled feta. Mix well and taste to check seasoning.

  4. Using 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.

  5. Heat 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.

  6. Serve warm with Thai sweet chilli dipping sauce.

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