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TRIANGLE CORN AND MAYONNAISE RISOLES

Wrapper Ingredients:
DAHLIA flour 170 gr
Sago flour 30 gr
Egg 1 pce
Egg yolk 1 pce
Salt 1/4 tsp
Liquid milk 450 ml
Margarine (melted) 120 gr
Oil for frying as needed
Filling Ingredients:
Onion, finely chopped 1 pce
DAHLIA flour 3 tbs
Liquid milk 350 ml
Chicken, boiled and shredded 100 gr
Sweet corn, boiled and kernels removed 500 gr
Salt 1/2 tsp
Ground pepper powder 1/4 tsp
Ground nutmeg powder 1/4 tsp
Grated cheddar cheese 50 gr
Mayonnaise 100 gr
Margarine for sautéing 2 tbs

 

(syo/csb)

How to make:

    1. To make the wrapper: Beat the egg and salt lightly. Gradually add the milk while continuously stirring until well combined.

    2. Slowly pour the mixture into the DAHLIA wheat flour and sago flour while stirring continuously. Add the melted margarine. Mix well and strain the batter.

    3. Make thin crepes on a flat pan (about 10 cm in diameter) until all the batter is used.

    4. To make the filling: Heat margarine. Sauté the chopped onion until fragrant. Add DAHLIA wheat flour and stir until clumpy.

    5. Gradually add the milk while stirring until smooth. Add shredded chicken, sweet corn, salt, pepper, and nutmeg. Mix well.

    6. Add the grated cheese and mayonnaise. Mix thoroughly and remove from heat.

    7. To assemble: Take one crepe wrapper. Add a spoonful of filling and fold it into a triangle shape.

    8. Dip it in egg white, then coat with coarse breadcrumbs. Repeat the coating process twice for extra crispiness.

    9. Deep fry in preheated oil over medium heat until golden brown and cooked through.

Yields 35 pieces.

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