A popular Thai restaurant dish of aromatic pandan leaves wrapped around marinated chicken in the special sauce.
600 gms chicken breast fillets, skinless cut into cubes
25 pandanus leaves, cleaned and dried (Kewra leaves)
4-5 garlic cloves
1 green chilli, finely chopped
5 coriander roots, cleaned and roughly chopped
1 tsp white pepper powder
¼ tsp salt
2 tbsp oyster sauce
1 ½ tbsp sesame oil
1 tbsp all-purpose flour
Oil for deep frying
Chilli sauce/sesame sauce to serve
Crush coriander roots, garlic cloves, salt, green chilli and white pepper in a mortar and pestle to create a coarse paste.
In a large bowl, mix the above paste along with chicken, oyster sauce, sesame oil and flour. Cover the marinated chicken with cling film and refrigerate for 3-4 hours.
Fold one of the pandanus leaves, bringing the base up in the front of the tip, making a cup. Place a piece of chicken in the fold and moving the bottom of the leaf, wrap it around to create a tie and enclose the chicken. Repeat until you have used all chicken.
Heat oil on a heavy-bottomed non-stick deep pan over medium heat and when the oil is hot, deep fry the folded parcels for about 7-10 minutes until the parcels are firm.
(Tip: To check if the oil is hot, drop a small piece of Pandan leaf into it and if it sizzles immediately, the oil is ready)
Take out the parcels and drain on paper towels.
Serve hot with chilli sauce/sesame sauce. Do not eat the pandan leaf. Remove before eating the chicken.