There is something quietly satisfying about making Prawn Samosas at home. They feel special without being fussy, impressive without demanding restaurant-level skills. For me, Prawn Samosas sit perfectly in that sweet spot between a weekend cooking project and a comforting, familiar bite. They are crisp, golden parcels that crackle when you bite into them, releasing warm spices and tender prawns wrapped in delicate layers of filo pastry. Whether served as a starter, a party snack, or an indulgent afternoon treat, Prawn Samosas always feel like a little celebration.
I first started making Prawn Samosas after realising how versatile they are. You can make them ahead of time, freeze them, and cook them straight from the freezer, which makes them ideal for entertaining. As a home cook, anything that reduces last-minute stress while still looking impressive is a win. The triangular shape alone gives Prawn Samosas a sense of occasion, and people tend to assume they are more complicated than they really are.
What I love most about Prawn Samosas is the filling. Prawns have a naturally sweet, delicate flavour that pairs beautifully with gentle spices. I’m not talking about anything overpowering here; Prawn Samosas are at their best when the spices support the seafood rather than mask it. A little garlic, ginger, maybe some finely chopped onion or spring onion, and a touch of chilli if you like heat. The prawns should still taste like prawns, juicy and slightly briny, with the spices simply adding warmth and depth.
Using filo pastry for Prawn Samosas keeps them wonderfully light and crisp. Filo can feel intimidating at first, but once you get the hang of it, it’s surprisingly forgiving. It gives Prawn Samosas a delicate crunch that contrasts beautifully with the soft filling inside. Brushing each layer lightly with oil or melted butter creates those flaky layers that shatter when you bite into them. That sound alone is part of the pleasure of eating Prawn Samosas.
As a home cook, I find there’s something calming about the folding process. Laying out the filo, spooning in the filling, and carefully folding each parcel into its neat triangular shape becomes almost meditative. Making Prawn Samosas is not a rush job, and that’s part of their charm. You can put on some music, take your time, and enjoy the rhythm of it. Before you know it, you’ll have a tray full of beautifully folded samosas ready for cooking.
Cooking Prawn Samosas is where the magic really happens. As they bake or fry, the kitchen fills with a warm, savoury aroma that instantly makes everyone hungry. Watching them turn golden and crisp is deeply satisfying. When they come out hot and bubbling, it’s hard not to sneak one straight away, even if you burn your fingers in the process. That first bite, with the crunch of filo giving way to juicy prawns, reminds you why Prawn Samosas are worth the effort.
Serving Prawn Samosas is another opportunity to make them shine. They’re lovely on their own, but even better with a dipping sauce. Something fresh and zesty works particularly well, cutting through the richness of the pastry. A simple yoghurt-based dip, a sweet chilli sauce, or a tangy chutney all complement Prawn Samosas beautifully. Arrange them on a platter, scatter a few herbs around for colour, and they instantly look party-ready.
What makes Prawn Samosas so appealing is their versatility. They work well as a starter for a relaxed dinner as they do piled high for a gathering with friends. They feel indulgent without being heavy, and comforting without being boring. For me, Prawn Samosas are one of those dishes that always disappear faster than expected, leaving behind nothing but a few crumbs and requests for the recipe.
In the end, Prawn Samosas are about simple pleasures. Crisp pastry, well-seasoned prawns, and the satisfaction of making something by hand. They remind me that good home cooking doesn’t have to be complicated to be impressive. Sometimes, it’s just about taking a familiar idea, like samosas, and giving it your own twist. And when that twist involves prawns wrapped in golden filo, it’s hard to go wrong.
Prawn Samosas
Ingredients
- 250 g raw prawns shrimp peeled, deveined, and finely chopped
- 1 small onion very finely diced
- 2 medium spring onions finely sliced
- 2 cloves garlic finely minced
- 1 tsp fresh ginger grated
- 1 tsp mild curry powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chilli flakes to taste)
- salt to taste
- ground black pepper to taste
- 1 tbsp vegetable oil
- 1 tbsp fresh coriander finely chopped
- ½ large lemon juice juice only
Pastry Ingredients:
- 6 sheets filo pastry phyllo pastry
- 60 g melted butter or vegetable oil for brushing
Seal Ingredients:
- 2 tbsp plain flour
- 2 tbsp water
Instructions
The Filling:
- Heat the vegetable oil in a frying pan over medium heat. Add the finely diced onion and cook gently for 3–4 minutes until softened but not coloured. Stir in the garlic and grated ginger and cook for a further 30 seconds until fragrant.1 small onion, 2 cloves garlic, 1 tsp fresh ginger, 1 tbsp vegetable oil
- Add the curry powder, cumin, coriander, and chilli flakes if using. Stir well and allow the spices to cook for about 30 seconds to release their flavour. Add the chopped prawns to the pan and cook for 2–3 minutes, stirring gently, until the prawns just turn pink. Be careful not to overcook them, as they will cook again later.1 tsp mild curry powder, ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp chilli flakes, 250 g raw prawns
- Remove the pan from the heat and stir in the spring onions, fresh coriander, lemon juice, and seasoning. Taste and adjust salt and pepper if needed. Allow the filling to cool completely before assembling the samosas.2 medium spring onions, salt, ½ large lemon juice, ground black pepper
Make the Pastry:
- Mix the plain flour and water together to form a smooth paste. This will be used to seal the Prawn Samosas.2 tbsp plain flour, 2 tbsp water
- Lay one sheet of filo pastry on a clean surface and brush lightly with melted butter or oil. Place a second sheet on top and brush again. Cut the layered pastry lengthways into 3 long strips.6 sheets filo pastry
- Place a spoonful of the prawn filling at one end of a strip. Fold the corner over the filling to form a triangle, then continue folding along the strip, maintaining the triangular shape. Brush the final edge with a little flour paste to seal. Repeat with the remaining pastry and filling until all Prawn Samosas are formed.
Cook the Prawn Samosas:
Oven Method:
- Preheat the oven to 190°C (170°C fan). Place the Prawn Samosas on a lined baking tray and brush lightly with more melted butter or oil. Bake for 20–25 minutes, turning once halfway through, until crisp and golden brown.60 g melted butter
Frying Method:
- Heat vegetable oil in a deep pan to 170–180°C. Fry the Prawn Samosas in batches for 3–4 minutes, turning occasionally, until golden and crisp. Drain on kitchen paper.
To Serve:
- Serve the Prawn Samosas hot and crispy with sweet chilli sauce, mint yoghurt, or mango chutney. Garnish with fresh coriander and lemon wedges if desired.1 tbsp fresh coriander
15 comments
These were so good, I made a second batch straight after lol.
Nice texture and good seasoning, but one or two samosas were slightly overcooked
Decent samosas with good texture, though they didn’t quite wow me
Pleasant flavour and nicely cooked, though I found them a little mild
Very tasty and ideal as a starter, especially with a dipping sauce
Really enjoyed the balance of prawns and spices, very moreish
Crispy, golden, and full of flavour, these Prawn Samosas were a hit
Enjoyable and well made, but I prefer a slightly stronger seasoning
Lovely crunch and juicy filling, definitely worth making again
Good homemade feel and much fresher than shop-bought samosas
The pastry was perfectly crisp but the filling could have used more prawns
These Prawn Samosas disappeared quickly, everyone went back for seconds
Absolutely delicious with a lovely crisp pastry and a really tasty prawn filling
Great flavour overall, though I would have liked a bit more spice in the filling
The Prawn Samosas were light and flaky and didn’t feel greasy at all