Seafood Samosas

These sensational seafood parcels from Mike Robinson are deceptively easy to make and dangerously addictive to eat!
By Mike Robinson
Seafood Samosas
  • Rating:
  • Serves: 10
  • Cook Time: 20 minutes
  • Prep Time:
  • Effort: easy



  • 180 g plain flour, sieved
  • 1 tsp salt
  • 1 tsp lard
  • 2-3 tbsp ice cold water
  • corn oil, for frying

For the seafood filling:

  • 6-8 raw tiger prawns, coarsely chopped
  • good pinch of mixed spice
  • juice of 1 limes
  • pinch of dried chillies
  • black pepper


1. Place the sieved flour into a bowl and add the salt. Rub in the lard.

2. Pour in enough iced water to create a soft but not sticky dough and knead the mixture until smooth.

3. Wrap the dough in cling film and leave to rest for 30 minutes.

4. Meanwhile, mix the chopped tiger prawns, mixed spice, lime juice, chilli and seasoning and hold in the fridge.

5. Roll the dough into 15cm circles and cut them in half. Place spoonfuls of the seafood mixture onto the dough; brush the edges with a little water, fold and seal.

6. Pour enough oil into frying pan to give a 5cm depth and heat the oil to 190°C. Fry the samosas until golden brown and crisp. Drain and serve immediately with a yoghurt dip.

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