Recipe Ingredient
- 400g chicken drumsticks, chopped into bitesized pieces
- 15 large screwpine leaves (pandan leaves)
- Marinade
- 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
Instructions
- 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.
