Cook Out | Crispy samosa, shredded duck
Chef Paritosh Sharma of Farzi Caf, Cyber Hub, Gurgaon, makes a chilli duck 'samosa' coated with a tangy plum sauce
Chilli duck ‘samosa’ with plum sauce
Serves 2
Ingredients
For the stuffing
250g duck
10g red chilli paste
15g garlic, finely chopped
15ml refined oil
15g hoisin sauce
10g oyster sauce
30g tomato ketchup
Salt to taste
For the pastry
150g refined flour
Salt to taste
10g carom seeds
15g ghee
100ml refined oil
For the sauce
50g plum sauce (lee kum kee)
50g spring onions, chopped
Method
Steam the duck in a boiler for about 45 minutes. If you are only making a small portion, duck breast works best for this recipe. Shred the duck and keep aside.
Heat oil in a pan and sauté the garlic on a low flame. Add the shredded duck, chilli paste, oyster sauce, hoisin sauce, tomato ketchup and mix well. Adjust the seasoning by adding salt. Remove and cool.
Knead all the ingredients of the pastry using water to make a hard dough. Rest the dough for at least 30 minutes.
Divide the dough into small balls of around 12g each, and flatten them using a rolling pin. Cut the rolled dough into two halves, making semi-circles. Brush a little bit of water on the edges of the casing—this acts like a glue. Fold the semi-circles to make a cone, pinching the tip lightly to make sure it’s sealed properly. Spoon the cooled duck filling into this casing and pinch the third side with your fingertip to completely seal the samosa. Deep-fry the samosas on medium flame, till golden brown in colour. Don’t fry more than three at a time—doing so can cause the temperature of the oil to dip sharply, and the samosas will soak up a lot of the oil as a result.
In a pan, toss the samosas with plum sauce. You can use a store-bought sauce, or make it at home with plums, chilli flakes and oyster sauce (do not add extra salt, as the oyster sauce is salty). Garnish with spring onions, and serve hot.
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