Entertaining  •   August 8th, 2020

One of my favorite appetizers to make are samosas.  For a little bit of history, samosas originated  from India and the Middle East then spread out throughout Africa. For those who don’t know what are samosas, let’s say it’s the cousin of a “Spring roll” except that it has a shape of a triangle.

What I love about samosas is that you can basically stuffed them with anything, meat, fish, veggies, potatoes, corn, cheese etc the list is endless. I normally make them with chicken but today I made shrimp samosas.

To make the dough is such a process. Luckily, you can buy the wraps already made. They normally come frozen and can be found at any Asian or Indian Markets. If you are lucky, at the Indian Market they come already precut and all you have to do is fill/stuff and fold them.

The folding process is somehow not that easy at first, but practice makes perfect. The more you make them, to more you become more comfortable and the easier it gets.

Like any of my cooking, I prefer to use fresh ingredients, so make sure you use fresh shrimp.

Filling/Stuffing Ingredients

1 lb. of shrimp (cut in small pieces)

1/2 – 1 small onion (diced)

1/2 -1 cup of spring onions (chopped)

1 cup of corn (optional) – I added corm for some sweetness

1/2 cup of carrots (Shredded)

1 glove of garlic (minced)

2-3 tbsp of olive oil

Canola/Vegetable oil for frying.

Salt and pepper to taste

Shrimp/seafood seasoning


Season shrimp with seasoning and garlic

On a pan, heat oil. Once it’s hot add shrimp and cook until it fairly cooked and start to turn pink.

Add all ingredients above and cook/sauté for  2-3 min until the shrimps are cooked through and pink in color.

Season with salt and pepper or any other seasoning of your choice.

Set aside and cool

Stuff the wraps with the shrimps filling  and seal the edges. For folding and sealing, follow instructions here or here.

Heat oil in a deep pan or pot to medium high temperature.

Once oil is hot, deep the samosas in oil and fry for 2-3 minute until they turned golden brown.

Drain on a paper towel.

Plate and serve with dipping sauce of your choice

Sauces and dips suggestions

Sweet and sour sauce

Mango Chutney

Mint Cilantro

Cilantro-Yogurt dip

Cooking tips : Make sure to not heat to oil to a burning point otherwise once you deep the samosas in the oil, they will burn.

Remember we are just frying the wraps, the filling is already cooked.

Let me know when you try this recipe how yours turned out.

Enjoy and happy cooking!

Nathalie, xx