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SPICY THAI CHICKEN SESAME & LIME POCKETS
• 3 Mission Deli Original or Med Wraps
• 350g (12oz) minced chicken or turkey
• 5 heaped tsp Thai green curry paste
• 3tsp sesame seeds
• 1tsp chilli powder
• grated zest and juice from 1 lime
• 2 spring onions, very finely chopped
• salt and pepper
• 2tbsp finely chopped fresh coriander
• beaten egg
• vegetable oil
Serves 6-8
1) Place the minced chicken, curry paste, sesame seeds, coriander, lime juice and zest, spring onions, salt, pepper and coriander together, and mix really well.
2) Cut each wrap into 8 equal pieces.
3) Very lightly egg, one long side and half the outside.
4) Place a tsp of mixture down the centre of the wedge shaped wrap.
5) Fold over enclosing the mixture, and press firmly down, its best to press onto chopping board. Make sure they are all sealed well.
6) Heat 2-3cm on oil in a large flat pan.
7) Add the wedges (4-5 no more) and cook for 2-3 minutes on each side, until crisp and golden.
8) Remove from the oil and sprinkle with a little salt and chilli powder. Serve hot.
Recipe courtesy of Mission Foods
Words by Recipe by Phil Vickery, Monday 30 July 2007
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