Ingredients
1 tbspn virgin olive oil
2 medium onions, finely chopped
1 clove garlic, crushed
2 tspn rogan josh curry paste
½ teaspoon salt
1 tablespoon white vinegar
250 gm chicken mince
½ cup water
2 tspn sweet chilli sauce
2 tbspn chopped HIDDEN VALLEY HERB coriander
1 pkt frozen spring roll sheets
1½ cups virgin olive oil
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Method
Heat the wok; add oil and fry onions and garlic until onion are soft. Add curry paste and salt and fry a little. Stir in the vinegar. Add chicken mince and stir-fry on high until changes colour. Break up any lumps. Reduce heat, add the water, cover and cook until most of the water is absorbed (about 6 minutes). Uncover, add chilli sauce and coriander. Stir until the water has evaporated and mince is dry, remove to plate to cool. Rinse wok. Cut 10 spring roll wrappers into 3 even pieces i.e. (6½ x 20 cm). Place a teaspoon of filling at bottom end and fold over the pastry diagonally, forming a triangle. Fold again on the straight; continue to make 3 folds in same manner. Moisten the inside edge of the last fold with water and press gently to seal. Heat the clean wok. Add enough oil to be approximately 6 cm deep. Heat oil but take care not to overheat. Add 3 or 4 Samosas and fry until golden. Remove with a slotted spoon to a tray lined with paper towels. Repeat with the remainder. If Samosas become dark in colour, immediately remove from heat to drop the oil temperature.
{Yields 30 - 36} |
