Thai Green Chicken Cigars
Thai green chicken wrapped in spring roll pastry – fried until crisp golden brown!! Shut up and take my money!!
Ingredients
Filling
-
Chicken thigh fillets, sliced 2 kg
-
Fish sauce 30 ml
-
Warm water 200 ml
-
Kaffir lime leaf, shredded finely 7 g
-
Diced potato, cooked 300 g
-
Caster sugar 100 g
Green Curry Mayonnaise
Casing
-
Sheets Spring roll pastry 30 x
-
Egg, whisked 1 x
Preparation
-
Filling
- Seal chicken off in a pot. Add in KNORR Thai Green Curry Paste, fish sauce, caster sugar, KNORR Thai Coconut Milk Powder, and bring to the boil and simmer until chicken is cooked.
- Once cooked slowly add in the KNORR Instant Mashed Potato Mix to thicken.
- Once resembles a thick mix, set aside to cool.
- NOTE: Mix must be cold to work with.
-
Green Curry Mayonnaise
- Combine KNORR Green Curry Paste and HELLMANN'S Real Mayonnaise.
-
Casing
- Encapsulate the filling with a spring roll pastry. Folding in the traditional way - using egg wash to ensure the pastry sticks together.
- Fry in deep fryer until golden brown to serve.
-
To Serve
- Green Curry Mayo dipping sauce.