Serves: 4 people

Preparation time: 90 min

  • 5 tsp olive oil
  • 2 tsp garlic, crushed
  • 300 g tinned oyster liquid
  • 500 ml soy sauce
  • 100 ml sugar
  • 100 ml chicken mince
  • 2 tbsp vegetables julienne
  • 1 pkt spring roll sheets
  • 3/4 cup peanut butter
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp ground ginger
  • 2 tbsp garlic, crushed
  • 4-5 tbsp water

Preparation method

  • Whisk ingredients together in bowl, until well blended. If mixture too thick, slowly add few tbsp water.
  • Season with salt and pepper, to taste.
  • Open oysters, drain juice into bowl, mix with sugar and soy sauce until sugar dissolved.
  • Place chicken mince in bowl with oyster sauce and gently knead chicken until fully coated with sauce.
  • Heat olive oil in pan and fry julienne veg, about 5 min, stirring constantly. Remove from heat and place in bowl.
  • If required, add more olive oil to pan, add chicken mince and fry until browned and properly cooked. Remove from heat and place in another bowl.
  • Place 1 level tbsp mince on a corner of each pastry sheet, then add 2 level tbsp veg.
  • Fold and fry until crispy and golden.