SPICY CHICKEN PUFFS WITH PONZU DIP­PING SAUCE

Super Food Ideas - - MOON FESTIVAL FAMILY FARE -

SERVES 8 (MAKES 24) PREP 30 MIN­UTES (PLUS 10 MIN­UTES

COOL­ING) COOK 25 MIN­UTES YOU’LL NEED AN 8CM ROUND CUTTER

FOR THIS RECIPE.

2 tea­spoons sesame oil 250g chicken mince 1cm piece fresh gin­ger, finely grated 1 small gar­lic clove, crushed 1 green onion, finely chopped ¼ long red chilli, finely chopped 1½ ta­ble­spoons Obento Ponzu Sauce 1 ta­ble­spoon sweet chilli sauce 2 tea­spoons fish sauce 1 ta­ble­spoon finely chopped fresh co­rian­der leaves, plus ex­tra sprigs to serve 3 sheets frozen puff pas­try, par­tially thawed 1 egg, lightly beaten 1 ta­ble­spoon sesame seeds Ponzu Dip­ping Sauce ½ cup Obento Ponzu Sauce 2 green onions, thinly sliced ¾ long red chilli, finely chopped 2 tea­spoons sesame oil 2 tea­spoons fish sauce

1 Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry mince, break­ing up lumps with a wooden spoon, for 2 to 3 min­utes or un­til lightly browned. Add gin­ger, gar­lic, onion and chilli. Stir-fry for 2 min­utes. Add sauces and co­rian­der. Stir-fry for 1 minute or un­til heated through. Cool for 10 min­utes. 2 Pre­heat oven to 220°C/200°C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. 3 Us­ing an 8cm round cutter, cut 8 rounds from each pas­try sheet. Place 2 tea­spoons chicken mix­ture in the cen­tre of each round. Fold in half to en­close fill­ing and make a cres­cent shape. Pinch and pleat edges to­gether to seal. Place cres­cents, stand­ing up­right, on pre­pared trays. Brush lightly with egg. Sprin­kle with sesame seeds. Bake for 14 to 16 min­utes or un­til pas­try is golden. 4 Mean­while, make Ponzu Dip­ping Sauce Com­bine all in­gre­di­ents in a small bowl. Serve chicken puffs with dip­ping sauce and ex­tra co­rian­der sprigs. NU­TRI­TION: (per serve) 1155kj; 13.2g fat; 5.1g sat fat; 13.5g pro­tein; 25.1g carbs; 1.2g fi­bre; 58mg chol; 1739mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.