| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 3 |
|
Cloves garlic; finely chopped |
| 230 |
g |
Minced chicken |
| 2 |
|
Carrots; finely diced |
| 1 |
|
Cob of sweetcorn |
| 2 |
ts |
Lime juice |
|
|
Coriander |
| 3 |
|
Cloves garlic; finely chopped |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Light soy sauce |
|
|
Coriander leaves to garnish |
INSTRUCTIONS
FILLING
In a wok or frying pan heat the oil until a light haze appears. Add the
minced chicken, stir thoroughly and cook until the meat starts to become
opaque.
Add the diced carrot, onion and potato and garlic, mix and stir thoroughly
and cook for 20 seconds or so. Add the sugar, soy sauce, sesame oil and
sugar - stir. Allow the mixture to cool before filling the batter cases.
Garnish each filled case with coriander leaves and serve.
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