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Main Ingredients | Spring roll sheets, Readymade hakka noodles |
Cuisine | Indo-Chinese |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 8-10 spring roll sheets
- 1 cup ready-made Hakka noodles
- 1 tablespoon cornflour slurry
- 2 teaspoons oil + to deep fry
- 7-8 garlic cloves sliced
- 1 teaspoon ginger, chopped
- 2-3 spring onion bulbs sliced
- 2 tablespoons Schezwan sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon soy sauce
- Salt to taste
- 1 tablespoon spring onion greens chopped + to garnish
- White sesame seeds, toasted to sprinkle
Method
- Shape each spring roll wrapper into cones, fill it up with Hakka noodles, apply cornflour slurry and seal the open end of the wrapper and keep the samosa on a plate.
- Heat sufficient oil in a deep pan, slide in the samosas, a few at a time, and deep-fry on medium heat till golden. Drain on absorbent paper.
- Heat 2 teaspoons of oil in a non-stick pan, add garlic, ginger, spring onion bulbs, and sauté till translucent. Add schezwan sauce, tomato ketchup, soy sauce and mix well. Add ½ cup water, and mix well.
- Add salt, mix well and let the mixture come to a boil. Add cornflour slurry and mix well.
- Add the fried samosas, spring onion greens, and toss well.
- Transfer to a serving plate. Garnish with sesame seeds and spring onion greens and serve hot.
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