Snack

Shrimp Samosa with Potato and Pea (Burmese-Style)

Original name: Shrimp Samosa with Potato and Pea

Prep

30 mins

Cook

30 mins

Servings

BurmeseMediumSnackAppetizerPescatarian

About this dish

A Burmese twist on the classic Indian samosa, this version is filled with a savory mixture of shrimp, potato, and peas, lightly spiced with turmeric and chilies. The crispy golden pastry encases a flavorful filling that's perfect as a snack or appetizer.

Ingredients

UK and US measurements are both included for every recipe.

Raw shrimp

protein

200 g

Imperial: 7 oz

Potatoes

vegetable

2 medium (about 300 g)

Imperial: 2 medium (about 10 oz)

Green peas

vegetable

100 g

Imperial: 3.5 oz

Onion

vegetable

1 medium (about 150 g)

Imperial: 1 medium (about 5 oz)

Garlic

vegetable

2 cloves

Ginger

vegetable

1 tsp

Green chilies

vegetable

1-2, to taste

Turmeric powder

spice

1/2 tsp

Coriander powder

spice

1 tsp

Cumin powder

spice

1/2 tsp

Garam masala

spice

1/2 tsp

Salt

seasoning

to taste

Coriander leaves

herb

2 tbsp

Lemon juice

liquid

1 tbsp

Samosa wrappers

other

10-12 sheets

All-purpose flour

grain

2 tbsp

Water

liquid

3 tbsp

Vegetable oil

fat

500 ml

Imperial: 2 cups

Method

Prepare the filling

5 mins

In a pan, heat 1 tbsp of oil and sauté onion, garlic, ginger, and green chilies until soft.

Add spices

2 mins

Stir in turmeric, coriander, cumin, and garam masala. Cook for a minute until fragrant.

Cook shrimp

4 mins

Add the shrimp and cook until they turn pink, about 3-4 minutes.

Add potato and peas

5 mins

Add the mashed potato and peas. Mix well and cook for 5 minutes, breaking up any lumps.

Finish filling

10 mins

Season with salt, lemon juice, and coriander. Remove from heat and let cool completely.

Make sealing paste

2 mins

Mix flour and water into a smooth paste.

Fill samosas

15 mins

Take one wrapper, place a spoonful of filling in the center, fold into a triangle or cone shape, and seal edges with the flour paste.

Heat oil

5 mins

Heat frying oil to 350°F (175°C).

Fry samosas

10 mins

Fry samosas in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

Equipment

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Nutrition facts

360 kcal

Calories

15 g

Protein

45 g

Carbohydrates

12 g

Fat

5 g

Fiber

500 mg

Sodium

Tips

Make sure the filling is completely cool before wrapping to prevent the wrappers from tearing., You can use fresh or frozen samosa wrappers, if using phyllo dough, brush with butter before folding.
Freeze assembled samosas on a baking tray before frying – they can go straight from freezer to hot oil.
For a healthier version, bake the samosas at 180°C (350°F) for 20-25 minutes, brushing with oil.

Serving suggestions

Serve hot with mint chutney or tamarind sauce. They also pair well with a simple kachumber salad.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri 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.