Thai Lollipops with Mango Chili Coulis
Thai Lollipops with Mango Chili Coulis — bright, floral, and spicy, these veggie lollipops are ready to bring all the flavor! With a sweet and peppery mango coulis to enhance those vibrant gingery, lemony flavors, this appetizer is as much a treat to look at as it is to eat!
Ingredients
Lollipops:
- 1/4 cup cilantro , roughly chopped
- 2 inch ginger , roughly chopped
- 2 green chilies , roughly chopped
- 3 inch lemongrass , roughly chopped
- 2 tsp oil
- 1/4 cup cabbage , finely chopped
- 1/4 cup carrots , grated
- 1/4 cup mixed color bell peppers , finely chopped
- 1 tsp dried basil
- 1 tsp red chili flakes
- 1/2 tsp black pepper
- 1 tsp chaat masala
- 1 tsp mango powder (amchur)
- 1/2 tsp garam masala
- 2 tsp lemon juice
- 2 medium potatoes , boiled and crumbled
- 1/2 cup paneer , grated
- 2 tbsp fresh coconut , shredded
- 1 tbsp peanuts , crushed
- 1 tbsp cashews , crushed
- oil , for frying
- salt , to taste
Breading:
- 1/4 cup all purpose flour
- 1/4 cup water , as needed
- pinch salt
- 1/4 tsp red chili powder
- 1/2 cup breadcrumbs , panko
Mango Chili Coulis:
- 1/2 cup mango pulp , canned
- 1/2 tsp red chili flakes
- 1/2 tsp chaat masala
- pinch garam masala
- salt , to taste
- sugar , if needed to balance taste
- 1 thai red chilies , finely chopped
Garnish:
- black sesame seeds
- white sesame seeds
- coconut , shredded
- thai red chilies , thinly sliced
- microgreens
Instructions
Mango Chili Coulis:
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In a pan, heat the mango pulp on medium flame until it starts bubbling. If the pulp seems a bit thick, add a tbsp of water. It should be the consistency of ketchup.
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Add in all the other ingredients and mix it well. If needed, add in lemon juice or sugar to balance the taste.
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Take off the heat and transfer to a separate bowl. Let it sit aside to cool.
Lollipops:
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In a mortar and pestle, crush the cilantro, ginger, lemongrass, and green chilies until fine. You can use a small blender to achieve this consistency as well.
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In a pan, heat your oil and add this mixture. Saute for 3-4 minutes on medium heat until fragrant. Then, add in your cabbage, carrots, bell peppers, coconut, dried basil, red chili flakes, black pepper, chaat masala, salt, dried mango powder, garam masala, and lemon juice. Saute on high flame for 3-4 minutes until the water starts to dry from the veggies.
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Turn the flame to low and add your crumbled potatoes, grated paneer, cashews, and peanuts. Mix together gently and take off the flame. Let them cool for 10 minutes until they are cool enough to shape.
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For the slurry, mix together your flour, water, red chili powder and salt.
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Shape the cutlets in a cylindrical shape on a small wooden stick (I used ice cream sticks). Dip them in the slurry and then coat evenly with the panko breadcrumbs. Set the lollipops on a plate and let them chill in the fridge for 30 minutes prior to frying.
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Heat oil in a heavy-bottomed saucepan. Once up to temperature, fry the lollipops two at a time for 3-5 minutes on medium heat until golden brown and crispy. Make sure to not overcrowd the pot.
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To serve, I recommend using individual dishes. Add a dollop of the mango chili coulis and then place your lollipops on top. Garnish with sesame seeds, coconut, microgreens, and Thai chili. Enjoy!
Recipe Video
Recipe Notes
- The lollipops and mango chili coulis can be made ahead for a party or event up to 2 days in advance. Just store them in an airtight container in the fridge with a paper towel to absorb excess moisture. Make sure the coulis is at room temperature when serving.