With all the available ingredients in hand, I am making some Curry Samosa for afternoon tea. This recipe needs Spring Roll Pastry of size 190mm x 190mm, but I only have the 125mm x 125mm, which is 5" x 5". To solve the problem, I cut off about an inch from one side and join 2 sheets together using egg white brush to get a longer sheet enough to wrap the curry ingredients.
Ingredients:
1 cup potato (peeled and chopped)
1/2 onion (peeled and chopped)
1/4 pc chicken breast (finely cubed)
1/4 tsp brown sugar
1/4 pack curry paste
1 1/2 tbsp coconut milk
2 tbsp cooking oil (for frying the curry ingredients)
Enough cooking oil (for deep-frying the samosa)
5 tbsp water
1 egg white (for brushing to seal the edges)
Methods:
- Add cooking oil in a medium heated wok, saute onion for a few seconds, add in curry paste, stir fry till fragrant, then add in chicken meat, potato, brown sugar and stir to mix.
- Add water and coconut milk, continue to stir until the potato is soft and the sauce is almost dry. Off the heat and dish onto a plate and let it cool.
- To wrap, place a piece of spring roll pastry on a flat plate, scoop 1/2 tbsp curry mixture on one end of the pastry, fold in triangular shape and continue folding till the end. Repeat till all is done.
- In a medium heated wok, add in enough cooking oil, put the wrapped samosa into the oil in batches and deep-fry till lightly golden brown, dish and drain on kitchen paper. Repeat till all is done.
- It's time to enjoy my afternoon tea!
This recipe is adapted from Copycake Kitchen. I made some changes from the original recipe to meet my own preference.
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