Pandan Leaf Chicken with Thai Dipping Sauce
Ingredients
400 grams Chicken Drumstick cut into bite size
15 - 20 pandan leaf (screw pine leaf)
Oil for frying
tooth picks
Marinate:
40 grams shallots / small onions
2 cloves garlic
2 lemon grass / serai
3/4 tsp sugar
1/2 tsp pepper
1 tsp light soy sauce
a pinch of turmeric
Dipping sauce (mixed together)
3 tablespoons roughly grounded roasted peanuts
5 tablespoon Thai chillie sauce
Method:
Combine all the marinate ingredients together in a blender and blend into a fine paste.
Season chicken pieces with marinate for a few hours.
Take a screw pine leaf / pandan leaf and fold into a small cone. Place marinated chicken pieces and wrapped up neatly. Secure with tooth pick.
Heat oil and fry pandan leaf chicken over medium heat until leaf turns light brown.
Remove from heat and drain off excess oil.
Serve with Dipping.
No comments:
Post a Comment