Butter paper (6”x6” squares)
Chicken breasts (julienne cut) 2 pcs
Garlic cloves (crushed) 1 tbs
Ginger (grated) 1 tsp
Salt, pepper & sugar ½ tsp each
Shangrila Soy Sauce 1 tbs
Shangrila Green Chilli Sauce 1 tbs
Shangrila Peri-Peri Sauce 1 tbs
Shangrila Vinegar 1 tbs
Corn flour 2 tbs
Egg 1 unit
Mix all the ingredients in a bowl for filling and marinate for 30 minutes. Divide the mixture into 8 to 10 portions. Put one portion of the filling on one side of the square piece of butter paper, roll upwards to get a long roll, push the sides of the paper to seal the filling. Deep fry with the paper to brown before serving, arrange in a serving platter with the paper, garnish with the shredded lettuce leaves.
Print
Save to Facebook