Belfast Telegraph

Home Life Recipes

Chicken Fritters with Raisin and Chilli Dip

Chicken Fritters with Raisin and Chilli Dip
Chicken Fritters with Raisin and Chilli Dip

Chinese cooking is famed for oriental parcels and steamed buns, Santa Maria’s interpretation of dim sum, moves away from the dish’s Asian roots without losing its exotic taste.

Chicken Fritters with Raisin and Chilli Dip

Serves 4

Prep time: 15 minutes

Cook time: 5 minutes



  • 300g chicken, minced
  • 5 spring onions, shredded
  • 1 garlic head, chopped
  • 1tsp Santa Maria Red Hot Chilli Flakes
  • 1tsp Santa Maria Rock Salt
  • 1 egg
  • 2tbsp sesame
  • 60g breadcrumbs
  • 250 ml canola oil

Dipping sauce

  • 300g raisins
  • 235ml water
  • 2tbsp shallots
  • 2tbsp vinegar
  • 2tbsp Santa Maria New Mexico Chilli Pepper


  • Mix minced chicken with shredded spring onion, garlic, Rock Salt and Red Hot Chili Flakes
  • Shape the mixture into small balls
  • Mix sesame seeds and breadcrumbs on a plate. Dip the balls in lightly beaten egg and roll in breadcrumbs and sesame mixture
  • Heat oil in a frying pan, fry the balls in the hot oil for 2-3 minutes until golden brown
  • Boil the raisins in a pan, reduce the heat and simmer for 2-3 minutes until the raisins are soft
  • Add the remaining ingredients, except the onion, and mix until the sauce is smooth
  • Set aside and stir in the chopped shallots. Season with salt and let the sauce cool

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