PERI PERI BITES
Preparation Time: 20 minutes
Cook Time: 15 minutes
Course: Starter, Snack
Cuisine: Pakistani / Indian
Servings: 25-30
Author: Abdullah Bin Ahmed
INGREDIENTS
Jalapeños - 25-30 or as required
Cheddar cheese - 150 grams
Spring onion - 1/4 cup
Oil for frying
CHICKEN MARINATION-
Chicken mince (Qeema) - 1 cup ( 300 Grams)
Ginger garlic paste - 1 Teaspoon
Soy Sauce - 1 Tablespoon
Peri peri sauce- 1 Tablespoon
Salt - 1/8 Teaspoon ( 1-2 pinch)
Oil - 1 Tablespoon
FOR COATING:
Eggs - 2 or as required
All purpose flour - 1/2 cup or as required
Bread crumbs - 1 cup or as required
Salt - As required
FOR DIP:
Mayonaise- 1/2 cup
Peri peri sauce - 2 Tablespoons
METHOD :
1- Marinate the minced Chicken with all the mentioned ingredients for 30 minutes.
2- Cook the chicken on high heat until water dries out , bring it to room temperature, add chopped spring onions and set aside.
3- Cut the cheddar cheese into long, thin pieces.
4- Cut a slit lengthwise in the Jalapeños and use a small knife to remove all of the seeds and membranes.
5- Now stuff the jalapeño with a small amount of minced chicken , then add some cheese sticks , press firmly, then add a little bit of minced chicken again and press tightly .
6- Stuff each jalapeño in the same way .
7- Now it's time to start coating.
8- Whisk the eggs with a pinch of salt.
9- Season all-purpose flour with a pinch of salt.
10- There will be a total of 5 coats.
First : Coat with all purpose flour
Second : Coat with egg.
Third : Coat with bread crumbs.
Keep the Jalapeños in the fridge for 1 hour or in freezer for 15 minutes.
Fourth : Coat with egg.
Fifth : Coat with bread crumbs.
11- Deep fry Jalapeños in medium hot oil for a few minutes or until golden brown.
12- To make the dip, combine mayonnaise and peri peri sauce in a mixing bowl.
13 - Serve your peri peri bites with this delicious dip.
Enjoy !!!!
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