Sweet Corn and Spicy Chicken Risol (Risol Ayam Jagung Manis Pedas)
Ingredients:
For the Filling:
- 3 ears of sweet corn, kernels removed
- 2 carrots, diced
- 500 grams of chicken
- 1 stalk of scallions, finely chopped
- 2 stalks of celery, finely chopped
- 1 large onion, finely chopped
- 3 tablespoons all-purpose flour, diluted with water to a runny consistency
- Chili sauce, to taste
- Tomato sauce, to taste
- Spring roll wrappers (pre-made)
- Bread crumbs
- 4 eggs
- Cooking oil
For the Seasoning:
- 5 cloves of shallots, finely sliced
- 4 cloves of garlic, finely sliced
- Ground black pepper, to taste
- 1 tablespoon granulated sugar
- Seasoning mix (Royco or similar), to taste
- Salt, to taste
Instructions:
-
Prepare the Chicken:
Begin by boiling the chicken with a pinch of ground black pepper and salt for about 20 minutes or until fully cooked. Once cooked, drain and let it cool. Shred the chicken, discarding the skin and bones. -
Cook the Filling:
In a pan, heat a small amount of oil over medium heat. Sauté the sliced shallots and garlic until fragrant and golden. Add the sweet corn kernels, diced carrots, chopped scallions, celery, and shredded chicken to the pan. Pour in a little water to help with cooking. Season with ground black pepper, granulated sugar, and salt to taste. Stir the mixture well, then add the diluted flour. Continue to cook, stirring constantly, until the filling thickens. Remove from heat and let it cool slightly. -
Assemble the Risol:
Lay out the spring roll wrappers on a clean surface. Spoon a portion of the filling onto each wrapper, then top with a little chopped onion, and a drizzle of chili and tomato sauce. Fold the sides of the wrapper over the filling, then roll up tightly to form a neat log. Dip each rolled risol into the beaten eggs, then coat with bread crumbs. -
Fry the Risol:
Heat a generous amount of cooking oil in a deep pan or fryer. Once hot, carefully add the risol and fry until they are golden brown and crispy, about 3-4 minutes. Remove from the oil and drain on paper towels to remove excess oil. -
Serve:
Your sweet corn and spicy chicken risol are now ready to be enjoyed. Serve them warm as a delicious snack or appetizer.
Enjoy the delightful combination of sweet corn, tender chicken, and spicy flavors encased in a crispy golden shell!
