Prawn Paste Chicken Pops with Sweet Thai Chilli Mayonnaise
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 Sauce 5g White Pepper
100g Corn Flour
250g Plain Flour
600g Chicken Thigh with Skin (Cut into 2cm Cubes)
1 Tablespoon Oyster Sauce
2 Tablespoons Sesame Oil
2 Tablespoons ‘Hua Diao’ Wine
4 Tablespoons Fine Shrimp Paste (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