Lemongrass Fried chicken

ladyandpups.com

Darwin

FRAGRANT SALMON SHRIMP CAKE/OTAH

½ cup (120 grams) water

¼ cup (60 grams) coconut oil, melted

¼ cup (80 grams) Thai red curry paste

½ cup (30 grams) dried shrimps (see note *)

¼ cup (25 grams) cashew or walnuts

2 tbsp ginger, roughly cut

2 small shallots, roughly cut

2 tsp ground coriander

0.5 lb (230 grams) skinless boneless salmon, diced

0.4 lb (180 grams) peeled deveined shrimps, diced

½ cup (110 grams) coconut milk

3 kaffir lime leaves, with tough stems removed

1 large egg

2 tbsp dark brown sugar

½ lemon zest

1 bunch fresh mint leaves

banana leaves, or zongzi leaves, or parchment paper for wrapping (see note **)

subheading: LEMONGRASS FRIED CHICKEN:

10 pieces (total about 2.3 lb) combination of chicken thighs, drumsticks, breasts and wings

2 tsp (14 grams) balacan shrimp paste or Thai shrimp paste (see note ***)

¼ cup (60 grams) water

2 lemongrass, roughly cut

3 tbsp (70 grams) ginger, peeled

1 small shallot, roughly cut

2 cloves of garlic, peeled

2 tbsp (30 grams) fish sauce

1 tbsp ground cumin

1 tbsp ground coriander

½ tbsp curry powder

¼ tsp ground white pepper

¼ tsp salt

1 small handful of fresh curry leaves, if available

¼ cup vodka (see note ****)

½ cup potato starch or cornstarch

Directions at ladyandpups.com

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