Spiced chicken and pandan leaves (Gai haw bai toey)
These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe.
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Ingredients
- 500g skinless chicken breasts
- 4 garlic cloves, chopped
- 10g coriander root, washed and finely chopped
- 15g galangal, coarsely grated
- 1 tbsp crushed palm sugar
- juice of 1 lime
- 1 tbsp sesame oil
- 1 tbsp Thai fish sauce
- 1 tbsp dark soy sauce
- vegetable oil, for frying
- 2 limes, cut into wedges, for serving
- freshly ground white pepper
- 40g fresh root ginger
- pinch of sugar
- 1⁄2 tbsp Thai fish sauce
- 1⁄2 tbsp soy sauce
- 1⁄2 tbsp rice vinegar
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