400g chicken drumsticks, chopped into bite-sized pieces
15 large screwpine leaves (pandan leaves)
2 cloves garlic
2 stalks coriander roots
2 stalks lemon grass
3/4 tsp pepper
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp sugar
1 tbsp meat curry powder
1 tbsp cornflour
Dipping sauce – (combined)
4 tbsp Thai sweet chilli sauce
3 tbsp coarsely ground roasted peanuts
Combine all marinade ingredients in a food processor and blend into a fine paste. Season chicken with marinade for several hours.
Take a screwpine leaf and fold into a small cone. Add 2 pieces of marinated chicken and wrap up neatly. Secure well with a sharp toothpick. Deep-fry the pandan leaf chicken over medium heat until the leaf turns light brown.
Remove and drain from excess oil.
Serve with the dipping sauce.