Directions

To Prep

1. Grate chokos and carrots. In a bowl, combine them and sprinkle ½ tsp of salt and mix. Leave it for 10 mins and then give it a quick rinse before squeezing out most of the juice.
2. Mix in 2 eggs and season with salt and pepper.

To Cook

1. Cut the puff pastry into 4 squares, take one square, fold to make a triangle, pinch one side so form like a pocket, divided filling mixture into 4, scoop into the pocket and seal the other end, brush with eggs, bake in preheated oven at 210°C until brown.
2. Alternatively, if you’re in hurry, add oil into a frying pan to cook small pancakes of the filling over low heat until brown and cook well.

To Make Peanut Sauce

1. In a bowl, combine the crunchy peanut butter, chilli sauce and soy sauce with ½ cup of hot water. Add a bit more water if needed (the sauce should be a bit like pancake mix consistency).

To Serve

1. Serve hot with the dipping sauce. Enjoy!