Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014
Makes 5 Portions
Piri-piri sauce:
½ red onion
2 cloves garlic
2 bird eye chilies
1 tbsp sweet smoked paprika
1 lemon
2 tbsp white wine vinegar
1tbsp Worchester sauce
4 bay leaves dried
1 tsp salt
Bean curd roll:
500 g yellow chicken (Skin and bone removed)
40 G Piri- piri sauce
2 pcs spring onion
1 tomato
5 sheet bean curd skin
Matata peanut sauce:
50 g fresh peeled peanut
40 cl coconut milk
1 green chili
5 g turmeric powder
1 bay leaves
Salt
Fresh black pepper crush
Method:
Piri-piri sauce:
Remove seeds from the chilies.
Squeeze the juice of the lemon.
Add all ingredients in the blender until you get a fine paste.
Bean curd roll:
Julienne the chicken. Marinate with piri-piri sauce overnight.
Remove seeds from the tomato and dice.
Sauté the chicken strips over high fire.
Add the tomato and spring onion to mixture.
Place 80g of the chicken on the bean curd skin and wrap like spring roll.
Matata peanut sauce:
Soak the peanut in water overnight.
Add the coconut milk and blend till a smooth paste.
On a low heat add the spices to the peanut milk and reduce by half.
Fine strain and keep to use.
