Chicken CroquettesServes 8 as appetizer or 4 as starter
Level of Difficulty: easy
250g of chicken, boned and diced
250g of self raising flour
200ml of cold water or soda water
1 tsp of freshly ground pepper
1 tbsp light soy sauce
2 tbsp of your favorite rum
Oil for frying
Bunch of spring onion for garnish
In a large bowl, mix chicken, soy sauce, pepper and rum. Allow to marinate 15 minutes.
Cut springs in 4cms long. Slit the green side, about 2cms with scissors.
Put spring onions in a bowl of iced water, add few cubes of ice.
Meanwhile in a large bowl, mix flour with soda water, add egg. Mix well until you get a fine batter.
Dip chicken dices one by one in the batter and fry in hot oil. Do not fry too many croquettes at a time. Drain on absorbent paper.
Drain spring onions and mount croquettes, using tooth picks. Serve with garlic sauce or your favorite sauce.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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