Chinese Pocket Samosa
Servings - 2 - 3
INGREDIENTS
Oil - 2 teaspoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Cabbage - 75 grams
Bell pepper - 50 grams
Carrot - 50 grams
Sweet corns - 50 grams
Spring onions - 30 grams
Salt- 1 teaspoon
Black pepper - 1/4 teaspoon
Sugar - 1 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Ketchup - 2 teaspoons
Red chili sauce - 1 teaspoon
Schezwan sauce - 2 teaspoons
All purpose flour - 30 grams
Water - 50 milliliters
Spring roll sheet
Oil - for frying
Mayonnaise - 50 grams
Schezwan sauce - 2 1/2 teaspoons
Ketchup - 1 teaspoon
Dried rosemary - 1/4 teaspoon
Dried parsley - 1/4 teaspoon
Dried thyme - 1/4 teaspoon
Dried oregano - 1/4 teaspoon
PREPARATION
- Heat 2 teaspoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili and saute for 1 - 2 minutes.
- Now, add 75 grams cabbage, 50 grams bell pepper, 50 grams carrot, 50 grams sweet corns, 30 grams spring onions and cook for 3 - 5 minutes.
- Then, add 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sugar and mix it well.
- Add 1 teaspoon soy sauce, 1 teaspoon vinegar, 2 teaspoons ketchup, 1 teaspoon red chili sauce, 2 teaspoons schezwan sauce and mix it well to combine.
- Now, in a mixing bowl, add 30 grams all purpose flour, 50 milliliters water and mix it well.
- Then, take a spring roll sheet and place it on a board.
- Add prepared mixture on it.
- Now, brush the sides with prepared all purpose flour mixture.
- Heat sufficient oil in a deep fryer and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
- In a mixing bowl, add 50 grams mayonnaise, 2 1/2 teaspoons schezwan sauce, 1 teaspoon ketchup, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried parsley, 1/4 teaspoon dried thyme, 1/4 dried oregano and mix it well.
- Serve with prepared sauce.
