Prawn Samosas

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