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PrintSHALLOT AND SESAME PUFFS
Makes :
16
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in wok, add ginger, garlic, shallots and sesame seeds, stir-fry 1 minute, add oyster sauce; cool.
- Cut eight 8cm squares from pastry sheets, place a tablespoon of shallot mixture onto each square.
- Glaze the edges with egg, bring the four corners to the centre , pinch edges together gently.
- Glaze with remaining egg yolk, sprinkle lightly with sesame seeds. Deep fry in hot oil until golden brown.
INGREDIENTS
- 2 sheets ready rolled short crust pastry
- 1 tablespoon Cooking oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, crushed
- 12 green shallots, sliced
- 75 grams sesame seeds
- 2 tablespoons oyster sauce
- 1 egg yolk
- Cooking oil for deep frying
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