Chilli Soya Chaap Recipe
Chilli soya chaap made in Chinese sauces with unique flavour and taste.
Ingredients
- 1 kg soya chaap (frozen)
- 2-3 green capsicum (cut into cubes)
- 3-4 onion (cut lengthwise)
- 1 tbsp ginger garlic paste
- 4 green chilies (slit)
- 2 tbsp soya sauce
- 2 tbsp green or red chilli sauce
- 2 tbsp tomato ketchup
- 1 tbsp vinegar
- 1/4 cup cornflour (mixed with 1/2 cup water to make a slurry)
- Salt to taste
- Coriander leaves for garnish
Instructions
- Soak soya chaapp in boiling water for 30 minutes. Better to put a lid to cease the heat inside.
- Drain out the chaaps.
- Deep fry them until brown. It will take 15-20 minutes approximately.
- Take them out from the oil.
- Remove extra oil from the pan leaving behind 2 tbsp of oil.
- Add onion, capsicum, ginger garlic paste and salt.
- Saute on high heat for 2-3 minutes. Do not loose the crunch of onion and capsicum.
- Add soya sauce, vinegar, tomato ketchup and green/red chilli sauce. Mix well.
- Add fried soya chaap. Mix well.
- Add cornflour slurry.
- Mix well and cook for a minute.
- Serve hot.
Notes
- Earlier full chaap used to come with sticks but now we get only pre chopped chaap without sticks. If you are getting chaap with sticks, soak them full, remove the sticks and then cut chaap into pieces.
- You can use spring onion bulbs instead of regular onions and spring onion greens in place of coriander.