Prawn and potato samosa with a lime and chilli dip Recipe

Indian style prawn and potato crispy parcel served with a lime and chilli dip.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 4.4/5

Les ingrédients

Pour people
  • For the filling
  • Desiree potato(es) : 2 whole
  • Onion(s) : 0.5 whole
  • Green chilli(s) : 1 whole
  • Frozen pea(s) : 50 g
  • Ground cumin : 1 Tsp
  • Frozen king prawn(s) without shell : 12 whole
  • Ground turmeric : 0.5 Tsp
  • Ground coriander : 1 Tsp
  • Fresh coriander : 0.5 bunch
  • Garlic clove(s) : 1 whole
  • Filo pastry sheet(s) : 12 whole
  • Unsalted butter : 25 g
  • For the sauce
  • Dark mustard seed(s) : 1 Tsp
  • Sunflower oil : 1 Tbsp
  • Garlic clove(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Fresh ginger : 10 g
  • Red chilli(s) : 1 whole
  • Palm sugar : 30 g
  • Water : 50 ml
  • Lime(s) : 1 whole



    Preheat the oven to 180'C.

    Start by cooking the potatoes. Peel and dice them before placing in a pan of cold salted water. Bring to the boil and then simmer until soft. Drain and crush with a fork.

    Peel and finely dice the onion, the garlic cloves, ginger and chilli. Pick and chop the coriander. Peel the prawns, remove the black spine and chop into pieces.

    Heat a saucepan and add a little butter. Add the onion and sweat until soft. Add half of the garlic, all of the green chilli and cook for a minute. Add the ground coriander, cumin and the turmeric and cook for a further minute. Stir in the chopped prawns and cook for 2 minutes before adding the crushed potatoes, peas and finally the fresh coriander. Season with salt and pepper and then allow the mix to cool.

    To assemble the samosas: Melt the butter. Take 2 sheets of filo and cut into 3 strips. Brush each strip with melted butter. Place a spoonful of the prawn and potato filling in the corner of the strip and fold over into triangles until the samosa is sealed on all sides. Brush with melted butter and place on a baking sheet. Transfer to the oven and bake for 8-10 minutes until golden brown.


    Heat a saucepan and add the oil with mustard seeds. Once the mustard seeds begin to pop, stir in the remaining garlic, diced red chilli and ginger. Add the water and the palm sugar and bring to boil. Remove from the heat and squeeze the lime. Adjust the seasoning to your liking.

Chef's tip

«Samosas can be made with brick pastry. More robust than filo, simply pan or deep fry the parcels until crisp and golden. »

Your comments