- 1 onion, chopped
- 125 g chicken, cubed
- 150 g carrots, boiled and cubed
- 150 g potatoes, boiled and cubed
- 50 g peas
- 125 ml milk
- 75 g flour
- 200 ml chicken stock
- 1 1/2 tbsp nutmeg
- 1 1/2 tsp pepper
- 1 tsp salt
- 30 g Chinese celery
- 1/2 cup oil
For skin wrapper
- 1 egg
- 50 ml milk
- 1/2 tsp salt
- 70 g flour
- 150 g water
- 1 tbsp butter, melted
- 4 egg whites
- 400 g bread crumbs, panko or fine
- Oil for deep-frying
Heat oil over medium heat. Stir-fry onion until translucent, about 3 minutes.
Add chicken pieces, cook for about 3 more minutes.
Combine carrot, potatoes and peas into the wok. Continue cooking until all ingredients are well distributed, about 2 minutes.
Season with nutmeg, pepper and salt.
Add chopped celery and mix well.
Add flour and stir continuously for 5 minutes.
Pour milk and chicken stock into the wok. Let simmer for 5 minutes, till the mixture thickens, stirring a couple of times to ensure even cooking.
Turn off heat and let cool.
Combine flour, salt, water milk, butter and egg yolk in a bowl.
Whisk mixture to a thin batter.
Pour 1/4 cup of batter into a lightly oiled and preheated non-stick pan (20cm).
Cook until the sides start to curl up, about 1-2 minutes over medium heat.
Loosen the sides with fork and flip the pan quickly on a plate to get the wrapper off.
Continue with the rest of the batter.
Place a tablespoon of filling into the middle of a wrapper.
Roll the side of wrapper away from you, form a 5cm log.
Fold both sides to the middle, ensuring no gaps.
Roll the risoles up and brush the tip with egg white for sealing.
Prepare two plates, egg white and crumbs each.
Dip risoles into egg white. Coat it with crumbs.
Dip the crumbed risoles back into egg white and coat it again with more crumbs.
Heat cooking oil in a saucepan.
Lower the rolls into hot oil, two or three at a time.
Fry until golden brown, about 3 minutes.
Serve warm with chili sauce or bird’s eye chili.