Seafood samosas

Method

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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

180g 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 ground mixed spice
juice of 1 lime
pinch of dried chilli
salt and fresh ground black pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Competitions: great prizes up for grabs
Real Italian food for real food lovers