Recipe by Dammika Herath & Lloyd Aleta of Radisson Blu Hotel Dubai Deira Creek – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE
Fried Chicken Dumpling:
200 g mince chicken
30 g lemongrass
3 psc lemon leaves
50 g potato boiled
Salt and pepper, to taste
1 egg
Panko Japanese bread crumb
Salsa:
25 g mango ripe (cubes)
01 sprig fresh coriander
25 g cucumber (cubes)
5 g red chilli
5 g mango chutney
10 ml chilli sauce
Method:
Fried Chicken Dumpling:
Mix mince chicken lemon grass lemon leaves in a robot coupe machine until it come to a smooth paste correct the seasoning add boil potato
Make in to a bowl shape keep in a freezer to set a little bit
Pass through seasoned egg wash and bread crumbs
Fry till golden brown
Salsa:
Chopped mango and cucumber in to small dices
Chopped the red chilly without seeds
Finally mix all ingredients together
Correct the seasoning
