What to do with your leftover turkey!
Published: Monday, 24 December 2018
Our chilli turkey fry is the perfect way to use up the remains of your Christmas lunch! This Indo-Chinese style dish is an excellent evening snack to enjoy whilst lazing at home watching the television.
Chilli Turkey Fry (Indo Chinese Style)
Serves: 2
Cooking time: 30 minutes
You will need:
- Leftover turkey trimmings or 4 fillets
- 200 ml rapeseed oil
- 1 onions sliced
- 1 pepper sliced
- 1 tsp garlic chopped
- 2 tbp chilli paste
- 1 green chilli
- 1 spring onion
- 100ml sweet soya sauce
- 100g potato starch
- 100g fresh coriander
- 200ml Sriracha chilli garlic sauce
- 1 egg
- 50g self raising flour
Method:
Sauce
- Heat the oil in a wok over a high heat
- Drain the oil so that the wok is glazed without extra oil
- Add the garlic on a slow flame. Toss in the wok for a couple of seconds
- Now add the green chilli followed by sliced peppers, sliced onions toss till a glaze is obtained on the vegetables on high heat
- Reduce the heat and add sriracha chilli sauce
- Add a sweet soya sauce and bring the sauce to a simmer
- Season according to taste with salt
Turkey leftovers or fillets
- Whisk egg in a bowl
- Add self-rising flour and make a thick batter
- Add the turkey to coat evenly
- Place the potato starch in a flat plate and dust the turkey in batter one by one. use a sieve to get rid of any extra flour
- Fry in a deep fat fryer at 160°C or a hot wok
- Drain the fried turkey and toss in the prepared sauce to coat evenly
- Garnish with spring onions and coriander
Serve with naan or an Indian bread of your choice.
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