This is simply delicious. I love mogo and particularly love the chilli mogo in restaurants. I have made my own version of this dish. This recipe is great for when you have many friends or family over as it can be made in advance and is also quick to make.
8 Large Spring onions-Finely Chopped
2tsp Garlic Puree
2tsp Ginger Puree
4tbsp Dark Soy Sauce
4 tbsp Tomato Ketchup
1tsp Chilli Oil (with the Chillies)
3 tbsp Teriyaki Sauce
2tbsp Sweet Chilli Sauce
2tbsp Lemon Grass Sauce or 1tbsp Fresh Lemongrass (finely chopped)
2 Big Handful Fresh Chopped Coriander
Oil for Deep Frying
1 Packet Frozen or Fresh Mogo Chips- Boiled in Salt Water
Cut the mogo into bite sized pieces. Deep fry the mogo until golden brown and keep aside.
Take a non stick pan; add the two tablespoons of oil, spring onions, garlic and ginger puree. Sauté this for a few minutes making sure you do not overcook the onions. Once done, add the rest of the ingredients and cook for a few minutes.
Add the mogo to the sauce and gently stir. Turn the heat off until you are ready to serve.