Thai Chicken Parcels

PREP TIME: 20min

COOK TIME: 30min SERVES: 6

INGREDIENTS:

  • 20 chicken tenderloins

  • 20 sheets spring roll pastry

  • 15cm lemongrass

  • 1 ½ tbsp ginger powder

  • ¾ cup olive oil

  • 3 garlic cloves

  • 1 bunch fresh coriander

  • 1 tsp salt

  • ¼ tsp ground pepper

  • Spay Olive oil


METHOD:

  • Step 1: Preheat oven to 200°C.

  • Step 2: Take spring roll pastry sheets out of freezer to thaw.

  • Step 3: In a food processor, processor, combine the lemongrass, ginger, olive oil, garlic, coriander, salt and pepper. Process to form a thick paste.

  • Step 4: Line 2 baking trays with baking paper.

  • Step 5: On a flat work surface, lay one sheet of spring roll pastry in a diamond shape.

  • Step 6: Place a chicken tenderloin horizontally across the lower end of the diamond.

  • Step 7: Brush the chicken tenderloin with the lemongrass paste.

  • Step 8: Fold in side corners of the pastry.

  • Step 9: Brush top corner of pastry with more paste.

  • Step 10: Roll pastry from bottom up.

  • Step 11: Place the parcel on the lined tray.

  • Step 12: Repeat with this process with remaining ingredients. .

  • Step 13: Spray parcels with oil.

  • Step 14: Bake for 25-30 minutes, turning twice.


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