Appetizers Recipes - Scented Chicken Wraps Recipe

Ingredients

• 400g/14oz skinless chicken thighs, boned

• 45ml/3 tbsp soy sauce

• 30ml/2 tbsp finely grated garlic

• 15ml/1 tbsp cumin

• 15ml/1 tbsp ground coriander

• 15ml/1 tbsp golden caster (superfine) sugar

• 5ml/1 tsp finely grated fresh root ginger

• 1 fresh bird's eye chili

• 30ml/2 tbsp oyster sauce

• 15ml/1 tbsp fish sauce

• 1 bunch of pandanus leaves, to wrap

• vegetable oil, for deep-frying

• sweet chili sauce or chili sambal, to serve

Serves 4

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Method:

1. Using a cleaver or sharp knife, cut the chicken into bite size pieces and place in a large mixing bowl.

2. Place the soy sauce, garlic, cumin, coriander, sugar, ginger, chili, oyster sauce and fish sauce in a blender and process until smooth.

3. Pour over the chicken, cover and leave to marinate in the refrigerator for 6-8 hours.

4. When ready to cook, drain the chicken from the marinade and wrap each piece in a pandanus leaf (you will need to cut the leaves to size) and secure with a cocktail stick (toothpick).

5. Fill a wok one-third full of oil and heat to 180C°/350°F or until a cube of bread, dropped into the oil, browns in 45 seconds.

6. Carefully add the chicken parcels, 3-4 at a time, and deep-fry for 3-4 minutes, or until cooked through.

7. Drain on kitchen paper and serve with the chili sauce or sambal. (Do not eat the leaves!)

Note: For sheer sophistication, these leaf-wrapped chicken bites take a lot of beating. They are surprisingly easy to make and can be deep-fried in minutes in the wok.

Cook's Tip: Pandanus leaves are usually available from Asian supermarkets, you will love the favor of the leaves.