The first time I heard of Prawn Paste Chicken, I thought, “Hmm. Not sure about this. – Prawn Paste Chicken??? ” Then I tasted it and it wasn’t bad actually. Then I had it again and it was pretty good! If you are not used to using prawn paste in your cooking, let me warn you – the stuff is terrifyingly pungent! But Singapore and Peranakan Cooking often makes use of this.
Ingredients:
- 650 gms chicken drumlets – Do not use frozen drumlets. It does not work well for this recipe – fresh is recommended.
- ½ Tbsp Prawn / Shrimp Fermented paste
- ½ Tbsp Asian Chilli Sauce – not sweet
- 1 Tbsp Oyster sauce
- ¼ tsp white pepper powder
- ¼ tsp fresh coriander root ( the root, not the leaves/stems), crushed OR use coriander root powder if you can get that
- 1 large clove garlic, crushed
- 1 Tbsp corn starch
- ½ Tbsp tapioca flour
- ½ Tbsp glutinous rice flour
- 2 tsp Szechuan Chilli Oil – or other chilli oil of choice
- Oil for deep frying (Peanut oil is good)
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