Snack
Shrimp Samosa with Garlic and Ginger: A Burmese Twist
Original name: Shrimp Samosa with Garlic and Ginger
About this dish
In Myanmar, samosas are a beloved teatime snack, but this shrimp version whispers of the sea. The filling balances sweet prawns with punchy garlic and ginger, all wrapped in a crisp shell.
The secret is in the spice blend: a hint of turmeric for color and a whisper of chili for heat. Serve these warm with a tangy tamarind dip, and watch them vanish.
Ingredients
UK and US measurements are both included for every recipe.
Shrimp, peeled and deveined, chopped
protein300 g
Imperial measurement: 10.5 oz
Garlic, minced
vegetable4 cloves
Fresh ginger, grated
spice1 tbsp
Onion, finely chopped
vegetable1 small
Green chilies, finely chopped
vegetable1-2
Ground turmeric
spice1/2 tsp
Ground cumin
spice1/2 tsp
Ground coriander
spice1/2 tsp
Salt
seasoning1/2 tsp
Vegetable oil, for frying
fat500 ml
Imperial measurement: 2 cups
Samosa wrappers (spring roll wrappers can substitute)
grain12 sheets
Water, for sealing
liquid2 tbsp
Method
Prepare the filling
PT8MHeat 1 tablespoon of oil in a frying pan over medium heat. Add the onion and cook until soft, about 2 minutes. Add the garlic, ginger, and green chilies (if using) and cook for 1 minute until fragrant. Add the shrimp and cook until pink, about 2 minutes. Stir in the turmeric, cumin, coriander, and salt. Cook for another minute, then remove from heat and let cool completely.
Assemble the samosas
PT15MPlace a samosa wrapper on a clean surface with a corner facing you. Spoon about 1 tablespoon of filling onto the center. Fold the bottom corner over the filling, then fold the sides in, and roll up tightly. Seal the top edge with a little water. Repeat with remaining wrappers and filling.
Heat the oil
PT5MIn a deep frying pan or wok, heat the remaining oil (about 500 ml) to 175°C (350°F). To test, drop a small piece of wrapper into the oil; it should sizzle and rise to the surface.
Fry the samosas
PT12MCarefully slide a few samosas into the hot oil, being careful not to overcrowd. Fry until golden brown and crisp, about 3-4 minutes per side. Use a slotted spoon to turn them. Remove and drain on paper towels.
Serve
PT2MServe the samosas hot with tamarind chutney or a sweet chili sauce. Enjoy!
Equipment
- Frying pan
- Mixing bowl
- Slotted spoon
- Pastry brush
- Paper towels
Nutrition facts
Tips
- Ensure the filling is completely cool before wrapping, as hot filling can make the wrappers soggy and difficult to seal.
- For extra crunch, double-wrap the samosas or use a light dusting of cornstarch between layers.
- If you prefer a healthier version, brush the samosas with oil and bake at 200°C (400°F) for 20-25 minutes, turning halfway.
Serving suggestions
- Serve as an appetizer with tamarind chutney or sweet chili sauce.
- Pair with a fresh cucumber salad for a light meal.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.