Thai-Style Samosas
Ingredients
- 300 gGround chicken (fresh)
- 10 pcspring roll wrappers (thawed)
- 200 gPotato (in small cubes)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 tbspThai curry paste yellow
- 1 tbspfish sauce
- 1 tspBrown sugar
- 1 pcFresh cilantro (chopped)
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt
Method
A golden crust that cracks under the teeth, revealing a chicken filling scented with yellow curry. Steam escapes, carrying aromas of ginger and sautéed garlic.
- 1
Cut the potatoes into very small 5mm cubes. Cook them in boiling salted water until tender but still holding their shape. Drain and set aside.
- 2
In a hot pan, sweat the onion and garlic with a little oil. Add the minced chicken and yellow curry paste. Break up the meat with a spatula to avoid large chunks. The chicken should brown slightly.
- 3
Stir in the potato cubes, fish sauce, and brown sugar. Cook over medium heat until the mixture is dry. Stir in the chopped coriander off the heat. The filling should not release any liquid.
- 4
Cut the spring roll sheets into wide strips. Place a spoonful of filling at one end and fold into a triangle, ensuring it's tightly sealed. Moisten the edge to seal the pastry.
- 5
Plunge the triangles into 180°C oil. When they are uniformly golden and crispy, remove and place on paper towels. They must be piping hot inside.
Frequently asked questions
How do you get this dish right?
- The filling must be completely cooled before folding to avoid softening the pastry.
- Do not overcrowd the fryer to keep the oil hot and achieve perfect crispiness.
How long does this dish keep?
Store for 48h in the refrigerator. To reheat, place in a hot oven (180°C) for 5 minutes to restore the crunch.
