Sweet Chilli Dippers with Cream Cheese Dip
I love to push the boundaries as to how versatile the simple breadcrumb is, there are endless possibilities and this one of them.
Sweet hot bendable chilli discs, cooled off with a soft cheese and parsley cream dip.
You will need
160 Gm – Fresh Breadcrumbs
1 – Egg (beaten)
100 Gm – Ketchup
1 table spoon – Muscovado Sugar
20 Ml - Soy Sauce
1 clove – Garlic (crushed)
3 – Hot Red Chillis (finely chopped)
120 Ml - Cream
100 Gm - Soft cheese
1 table spoon – Fresh Parsley (finely chopped)
A little olive oil
Oil for deep frying
Heat a little olive oil in a pan and fry the chilli and garlic on a medium heat for about 5 minutes.
Add the Soy Sauce and Ketchup, mix well and simmer for 10 minutes on a low heat.
Place the breadcrumbs in a mixing bowl, add the egg and knead well until it’s like dry dough.
Now add the chilli mixture and mix well (if the mixture is too wet just add more breadcrumbs) then put in the fridge for about 30 minutes.
Take the mix out of the fridge and roll out between 2 sheets of cling film to about 2 – 3 Ml thick.
Use a pastry cutter or small glass about 5 Cm across and cut out your discs.
Heat the oil for deep frying to 180°c and deep fry in small batches for no longer than 30 seconds take out with a slotted spoon and set aside.
The cream cheese dip
Melt the soft cheese in a pan, add the parsley and cream and mix well then simmer for 5 minutes on a medium heat.
Allow to cool, place into a bowl and put in the fridge until cold.
Serve the dippers with the dip for a delightful snack or party food.