Thai 3-Flavoured Chicken

Have a wife who is brilliant in the kitchen so I don't see any future there. Confine myself to "nibbles" which I serve as a number of plates (I love pastry) at (usually) lunch time, for family and friends.

400g chicken breast fillets, cut into strips

¼ cup plain flour

vegetable oil for shallow frying

sea salt

sliced spring onions to serve

subheading: Three-flavoured sauce:

3 long red chilies, roughly chopped

6 garlic cloves, roughly chopped

3 tbsp tamarind concentrate*

2 tbsp fish sauce

2½ tbsp white sugar

2 tbsp vegetable oil

Directions at marionskitchen.com

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