Chinese Samosa Recipe Kit Recipe

About this recipe

Experience the fusion of Chinese flavors in a crispy samosa with our Chinese Samosa Recipe Kit! This kit guides you to create delicious samosas filled with stir-fried cabbage and carrots, seasoned with black pepper, dark soya sauce, and red chilli sauce. Wrapped in a crispy patti and deep-fried to golden perfection, these samosas are perfect as a snack or appetizer. Serve them hot with your favorite dipping sauce for a unique culinary adventure. Order Now on the AnyFeast website or app and bring this delightful recipe to your kitchen!

Ingredients

• 50G Pepper Black Ground BWFO
• - Flying Goose Sriracha
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Pc Gopuff Morrisons Cabbage
• Bunch Spring Onion (Bunch)
• 1 L Ktc Sunflower Oil
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 190G Natco Garlic & Ginger Paste, 190G

Instructions

1. 1. In a pan, heat a tablespoon of cooking oil over medium heat. Add a teaspoon of ginger garlic paste and sauté for 1-2 minutes until fragrant, being careful not to burn the paste.
2. 2. Add seasoning for boiled fish with pickled cabbage (about 1 cup) and grated carrots (about 1 cup) to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still retain some crunch.
3. 3. Season the vegetables with 1/2 teaspoon of ground black pepper, 1 tablespoon of dark soy sauce, and 1 tablespoon of Sriracha. Mix well and cook for another 1-2 minutes. Remove the pan from heat and allow the mixture to cool completely to prevent the samosa wrappers from becoming soggy.
4. 4. In a small bowl, prepare a sealing paste by mixing 2 tablespoons of plain flour with enough water to form a thick, smooth paste.
5. 5. Take a samosa patti (or a thin rectangular sheet of dough), fold it into a triangular cone shape, and fill it with a spoonful of the cooled vegetable mixture. Seal the edges using the prepared flour paste to ensure the samosas are tightly closed.
6. 6. In a deep pan, heat enough cooking oil for deep frying to 175°C (350°F). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately.
7. 7. Carefully fry the samosas in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
8. 8. Remove the samosas from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.