Thai Samosa Recipe

How to Make Thai Samosa Recipe

Steps To Prepare

• Steam sweet potato for ten minutes till a fork can be smoothly inserted in it. However, the items ought to still maintain their form.

Cooking Directions

• For the filling, using a cooking pan or a saute pan, heat oil over medium heat. Add onion, season with a pinch of salt and saute till the onion is clear and starts to brown slightly.
• Add seasoning and stir continuously for fifteen seconds. Add chicken and toss so that there are no lumps. Add sweet potato, soy sauce, fish sauce, sugar and white pepper.
• Toss the filling over medium heat for some time.
• If you see that a lot of liquid is pooling at very edge of the pan, this means that the potato has reacted enough that it permits the filling to be creamy. Hold for another five minutes.
• If the filling is dry but still breakable and not holding along, add some water and stir. Stir in cilantro stems and remove from the heat. Style and modify seasoning with a lot of salt and pepper. Let it cool down before wrapping.
• To wrap, cut the 10-inch dish wrapper into four equal strips and place one tbsp of filling at the tip of the strip. Wrap each bit into a triangle, sealing the tip carefully with egg.
• To make giant ones, cut the wrapper into three strips, use three tbsp of filling and wrap each bit doubly (the 1st wrapping doesn’t need to be sealed with egg).
• To fry, heat 1½ in. of oil in a pot to 350 °f (175 °c). Add the curry puffs and fry for 3-4 minutes till golden brown. Drain on a towel, and let it cool slightly before serving.
• To bake, heat up the kitchen appliance to 425°f (220°c) and set the rack within the middle. Place the curry puffs on a baking sheet and brush with oil. Bake for twenty minutes, turning them halfway through.

Storage And Serving Method

• Serve the crispy thai samosas with sriracha sauce.