Chicken Paragedil

Ingredients

• 2 Tbsp Kimball Oyster Sauce  
• 2 Tbsp Oil 
• 250g Minced Chicken 
• 400g Sweet Potatoes, Boiled And Mashed 
• 30g Spring Onion, Sliced  
• 30g Fried Onion, Lightly Crushed  
• 1 No Red Chili, Finely Diced  
• 1 No Green Chili, Finely Diced  
• 2 Tbsp Chopped Coriander 
• 2 Packets Roti Paratha 
• 4 Nos Egg, Beaten 
• Oil For Deep Frying 

• 3 Tbsp Kimball Chili Sauce  
• 3 Tbsp Kimball Tomato Sauce  
• 1 Tbsp Cheong Chan Cooking Caramel 
• 2 Tbsp Sweet Soy Sauce 
• 2 Nos Red Bird's Eye Chili, Finely Chopped 
• 2 Nos Green Bird's Eye Chili, Finely Chopped 
• 100ml Water 
• 1 Tbsp Lime Juice 

Method

1. Heat up oil in a frying pan and stir fry chicken until cooked. Add in Kimball Oyster Sauce and stir well. Set aside to cool. Then, add in all vegetables and mix well.
2. Take a piece of roti paratha and spoon a small amount of filling at one end. Wrap up tightly to form a spring roll pastry. Repeat with the remaining of ingredients.
3. Heat up oil to medium high, dip the roti paratha rolls into the egg mixture and deep fry until golden brown. Serve hot with the dipping sauce.
4. For dipping sauce, mix all ingredients until well combined. Set aside.