Place filling at the end of the pastry and fold the pastry into a triangular shape. Fry semosa until golden brown.
Marinate steak with the Korean Bulgogi Meat Marinade and dry sherry for at least 30 minutes.
Roll the mixture into meatballs and deep-fry until golden brown. Serve hot with chilli sauce.
Cold crisp lettuce cups filled with a hearty combination of chicken, water chestnut, mixed vegetables and garlic.