Samosa With Spring Roll And Chicken Filling

Samosa With Spring Roll And Chicken Filling

 Samosa is an Indian snack. It is light and crispy and can be  made in different ways. Each person add their own different fillings. Mashed potatoes with chicken and other ingredients can be mixed in the fillings.
Samosa is very appetizing.

Ingredients:
150g chicken
3 potatoes
 3 onions
1 tbsp garlic
 1/2 tsp anise seeds
 1/2 tsp salt
 oil for deep frying.
 1/2 tsp cumin seeds
 1 tbsp chopped coriander leaves
 12 Spring roll wrappers
 Flour paste (fairly thick made by mixing warm water and pastry flour).

Method:
1. Wash and boil potatoes till soft. Mash them till fine.
2. Ground chicken meat in a blender.
3. Heat up a wok and fry chopped garlic,onions, coriander, cumin and anise seeds together till fragrant.
4. Add the previously prepared ground chicken and mashed potatoes.Stir till cooked. Set aside to cool

5. To prepare the samosa, cut the wrappers into rectangular shape. Put some fillings on top of the wrappers. Fold into triangle shape

6. Brush flour paste on edges of the wrappers to keep them glued to each other.
7. Deep fry until golden brown

Fresh Spring Rolls

Fresh Spring Rolls

There are two types of fresh spring rolls. The first type is the Chinese version whereby the skin is made from flour, salt and water. The second type is the Nyonya version whereby the skin is made from flour, eggs, salt and water. Both of the spring rolls skin are paper thin.

Ingredients:

1 medium size turnip
1 carrot
2 pieces fried tofu
1 tbsp preserved soy bean
1 tbsp light soy sauce
100 g small prawns
3 eggs
6 shallots
10 pieces spring roll skin
1cup bean sprout
1 stalk lettuce leaves
some sweet sauce, garlic and chili paste
some oil

Method:
1. Beat the eggs. Heat a little oil in a non stick pan, and fry beaten eggs into a thin omelet. When cooked, cut the omelet into half and set aside.

2. Wash and shred the turnip and carrot thinly. Scald the bean sprouts.

3.For the fillings, pound  garlic and soya bean paste together to make a paste. Heat oil in a wok and fry this paste until it is fragrant. Then add the prawns, turnip, carrot, fried tofu and cook until it is soft. Stir until the flavours are blended and season with soya sauce, salt and sugar. Set aside  and leave to cool. Fry some shallots till fragrant and set aside.

4.To serve, place the popiah skin on a flat surface and spread half of the fried omelet, a little sweet sauce, garlic paste and chili paste. Lay a lettuce leaf on top, put some of the cooked fillings, bean sprouts, and fried shallots. Fold in the sides, roll up and serve immediately.