This is a variation on a Neil Perry recipe.
Take boneless thigh fillets cut into strips
Marinate in fish sauce and sugar for 30 minutes
Make a paste by pounding in a mortar and pestle
Coriander root
Salt
1/2 tsp white pepper
1 head of garlic
Toss the chicken in flour and fry, remove when crispy.
Add the garlic paste to the hot oil remove when golden and drain
Serve with a salad rice and chilli dipping sauce
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