Crispy Pan-Fried Momos in Schezwan Sauce

Ingredients

• 10Steamed momos (see Tandoori Momos for dough + filling)
• as neededOil (for frying)
• 2 tspButter
• 2 tbspGinger-garlic, grated
• 2 tbspOnion, chopped
• 2 tbspCapsicum, chopped
• 1/4 cupSpring onion (optional)
• 1 tspBlack pepper powder
• to tasteSalt
• 1 tspWorcestershire sauce
• 2 tbspTomato ketchup
• 1 tspVinegar (optional)
• 1 tspSchezwan sauce
• 1 tspSoya sauce
• 1 tspCapsico (Tabasco) sauce
• 1 tspAromatic masala (all-purpose seasoning)

Method

1. 1

   Pan-fry steamed momos in 2 tbsp hot oil till the bottoms turn golden and crisp, 2 minutes per side. Drain.

2. 2

   In the same pan, melt butter. Sauté ginger-garlic and chopped vegetables (except spring onion) for 2 minutes on high.

3. 3

   Add Worcestershire, ketchup, vinegar, Schezwan, soya, capsico and aromatic masala. Toss 1 minute.

4. 4

   Add the crispy momos and the spring onion. Toss to coat. Serve immediately.