Salwaa’s Prawn Samosas

Although prawns are not a typical samosa filling, you’ll absolutely love them!

Usually samosas are made with spiced minced meat, chicken or vegetable ones with potato, peas, or mixed veg but do try them with prawns for a change. I used shrimps or small prawns for my recipe. This recipe can be used to fill samosas or spring rolls. I usually make my own samosas wrappers or pur. You’ll find my recipe on youtube.com/capemalaycooking

Salwaa’s Cape Malay Cooking

Ingredients:

1kg small cooked prawns, divined

4 onions, peeled and chopped

3 Tbsp oil

2 tsp crushed garlic

2 – 3 tsps crushed dried red chillies

1 – 2 tsp salt or to taste

1/2 cup fresh dhanya / coriander / cilantro, chopped

1/2 cup chopped green Jalapeño peppers

2 tomatoes, chopped

3 Tbsps tomato ketchup

Method:

Heat the oil in a nonstick pan. Add the crushed garlic and chopped onions, fry until the onions are translucent.

Add the tomatoes and cook until the sauce is dry. Add the chillies, salt, chopped jalapeño and ketchup. Stir well to combine. Remove from the heat, stir in the prawns and chopped dhanya. Cool before filling samosa pur/wrappers. Fills about 60 – 70 samosas, depending on the size of your wrappers. These samosas freeze very well, sealed in an airtight container or ziplock bag.

To fry – heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil.

To air fry – preheat the air fryer for around 5 to six minutes at 180 degrees C. Place the samosas within the basket. Turn the temperature up to 200 degrees C for approximately 20 to 25 minutes. Round the halfway point, open the basket, and turn the samosas over for even cooking. Adjust the timing to finish of with a golden brown colour on your samosas.

Serve hot with desired dipping sauce. I used sweet chilli or homemade blatjang (chutney).