Saturday, February 16, 2008

Thai Pandan Leaf Chicken

Original Recipe by Amy Beh
Deep-fried Thai pandan leaf chicken.

400g chicken drumsticks, chopped into bite-sized pieces

15 large screwpine leaves (pandan leaves)


40g shallots

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.

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