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Add prawns to tomato puree, water and cream. Serve with rice or naan bread.
Place filling at the end of the pastry and fold the pastry into a triangular shape. Fry semosa until golden brown.
Add chicken and stir fry. Stir in water, cream & tomato puree. Simmer uncovered for 20mins or until cooked.
A versatile recipe which works well with your choice of seafood!