Prawn Paste Chicken Pops with Sweet Thai Chilli

Overview Difficulty: Medium Servings: 4 - 6 Preparation Time: 150 mins Cooking Time: 40 mins

Ingredients

Sweet Thai Chilli Mayonnaise Prawn Paste Chicken Pops

100ml Canola Oil 300ml Cooking Oil

2 Egg Yolk 2 Cloves Garlic

10g Lemongrass 2 Whole Eggs

20g Coriander 5g Ginger

3 Tablespoons Sweet Thai Chilli 5g White Pepper

100g Corn Flour

250g Plain Flour

600g Chicken Thigh with Skin (Cut into 2cm Cubes)

1 Tablespoon Sauce

2 Tablespoons

2 Tablespoons ‘Hua Diao’ Wine

4 Tablespoons Fine (Pink)

To Taste Pepper

1. Methods for Sweet Thai Chilli Mayonnaise

Step 1

Cut lemongrass into smaller pieces. In a hand blender, blend coriander, sweet Thai chilli sauce, and the lemongrass, and place them into a bowl.

Step 2

Separate 2 egg yolks and egg whites. Place the egg yolks into a mixing bowl, and blend using a hand blender. Then, add in canola oil gradually while blending until it forms mayonnaise.

Step 3

Add the blended Thai chilli into the mayonnaise and mix well using the hand blender.

2. Methods for Prawn Paste Chicken Pops

Step 4

In a clean hand blender beaker, blend the fine shrimp paste, ‘Hua DIao’ wine, oyster sauce, garlic, ginger, sesame oil, and white pepper until a smooth paste is formed.

Step 5

Marinate chicken thigh with white pepper, and the prawn paste mixture. Ensure that chicken is evenly coated and place in refrigerator for about 2 hours.

Step 6

Drain off excess marinate if required, and coat chicken thighs with eggs.

Step 7

Mix corn flour and plain flour well, and coat chicken thighs with flour.

Step 8

Heat up cooking oil in a small pot, and fry chicken until well cooked and crispy.

Step 9

Dip and savour with the Sweet Thai Chilli Mayonnaise