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Shanghai Firebolt Chunks
Shanghai Firebolt Chunks
Serves
SERVES
1
Preparation
PREPARATION
5 min
Cooking
COOKING
25 min
Ingredients

  • K&N's Chicken Tikka Chunks - ½ cup
  • Potatoes - 1 kg; julienned
  • Cooking oil - for deep frying
  • Garlic - 1 tsp; chopped
  • Thai bird chilli - 1 tsp; chopped
  • Salt - ¼ tsp or to taste
  • White pepper - ¼ tsp
  • Lemon juice - 1 tbsp
  • Cream cheese - 1 tbsp
  • Tomato ketchup - ½ cup
  • Food picks - as required; for serving
Method

Peel potatoes and cut in julienne.

Heat oil in a pan and deep fry until crisp and golden brown. Drain on kitchen paper.

Heat 2 tbs oil in a separate pan.

Add garlic and bird's eye chilli to the pan and sauté for a while.

Add cream cheese, salt, pepper and lemon juice to the pan and stir well.

Add frozen K&N's Chicken Tikka Chunks to the mixture and stir. Remove from heat when Chunks are fully heated through.

Coat as many Chicken Tikka Chunks with crispy golden potatoes as you want, but leave an equal number uncoated. (Quantity of coated and uncoated Chunks must be the same).

Hold a coated Chunk with an uncoated one and pierce a food pick through both to hold them together.

Garnish and serve with tomato ketchup.

Yield:
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Preparation:
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Cooking:
Ingredients

    Method


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