MOÇAMBIQUE PIRI-PIRI
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Olivier Foucke
Bruno Santos
The luxurious Westin Macau presents a fusion of local hospitality and global flavours. Represented by Bruno Santos & Olivier Foucke.
- Sub Category Name
Combo
Appetisers
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Piri-Piri Sauce- ½ red onion
- 2 cloves garlic
- 2 bird eye chillies
- 1 tbsp sweet smoked paprika
- 1 lemon
- 2 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 4 bay leaves dried
- 1 tsp salt
- 500g yellow chicken (Skin and bone removed)
- 40g Piri-Piri sauce
- 2 pcs spring onion
- 1 tomato
- 5 sheet bean curd skin
- 50g fresh peeled peanut
- 40cl coconut milk
- 1 green chilli
- 5g turmeric powder
- 1 bay leaf
- Salt
- Fresh black pepper crushed
Methods and Directions
Piri-Piri Sauce- Remove seeds from the chillies.
- Squeeze the juice of the lemon.
- Add all ingredients in the blender until you get a fine paste.
- 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 as a spring roll.
- Soak the peanut in water overnight.
- Add the coconut milk and blend till a smooth paste.
- On low heat add the spices to the peanut milk and reduce to half.
- Fine-strain and keep to use.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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