Ingredients:
Seasonings:
50 grams shallot paste
30 grms garlic paste
1 tbs lemongrass white part only paste
1 tbs coriander roots paste
1 tsp pepper powder
2 tbs fish sauce
tsp salt
1 tsp tumeric powder
2 tbs honey
1 tsp light soya sauce.
500 grms boneless chicken diced
Oil for frying
Pandan leaves
Method:
Marinate the chicken pieces in the seasonings for about 3 hours.
Wrap up chicken meat neatly in the pandan leaves.
Heat up the oil for deep frying.
Deep fry the chicken till golden brown.
Serve hot, let the guests unwrap them .
This dish was taught to me by my Thai friend when I visited her
In Thailand. I make sure she teaches me a new dish every time I
visit her.
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