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LEMON GRASS CHICKEN & SWEET CHILLI PARCELS
(Serving Size 4)

Cooking Method
Baking

INGREDIENTS
- SpringHome Springroll Pastry 4 sheets (8.5")
- Boneless Chicken 300 g
- Pun Chun Chicken Stock 400 ml
- Coconut Milk 100 ml
- Lemongrass (crushed) 4 stalks
- Blue Ginger (galanga) (sliced) 50 g
- Lime Juice 1 tbsp
- Lime Leaf (shredded) 2 leaves
- Royles Thai Sweet Chilli Sauce 4 tbsp
- Egg White (beaten) 1 no
- Salt ¼ tsp

INSTRUCTIONS
1. Cook the chicken with lemon grass, blue ginger, lime juice and salt in chicken stock & coconut milk.

2. Strain and chop the chicken and blue ginger, mix with the lime leaf; set aside.

3. Cut 16 numbers of 3" discs of pastry using a round pastry cutter.

4. Place little mixture in the centre of each disc, spoon over a little Thai sweet chilli sauce and brush the edges with egg white.

5. Join the edges together from 3 equidistant points so as to get a triangular parcel.

6. Seal properly and bake in a preheated oven at 180°C for 15 minutes or until crisp & golden brown.

SERVING SUGGESTION
Serve with Thai Sweet Chilli Sauce.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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