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Prawn Paste Chicken Pops with Sweet Thai Chilli Mayonnaise

Guten Appetit!

Difficulty: Medium

Servings: 4 - 6

Preparation Time: 150 mins

Cooking Time: 40 mins


Sweet Thai Chilli Mayonnaise
Prawn Paste Chicken Pops
100ml Canola Oil
300ml Cooking Oil
2 Egg Yolk
2 Cloves Garlic
10g Lemongrass
2 Whole Eggs
20g Coriander
5g Ginger
3 Tablespoons Sweet Thai Chilli Sauce
5g White Pepper

100g Corn Flour

250g Plain Flour

600g Chicken Thigh with Skin (Cut into 2cm Cubes)

1 Tablespoon Oyster Sauce

2 Tablespoons Sesame Oil

2 Tablespoons Wine

4 Tablespoons Fine prawn Paste (Pink)

To Taste Pepper

1. Methods for Sweet Thai Chilli Mayonnaise

2. Separate 2 egg yolks and egg whites. Place the egg yolks into a mixing bowl, and blend using a hand blender. Then, add in canola oil gradually while blending until it forms mayonnaise.

3. Add the blended Thai chilli into the mayonnaise and mix well using the hand blender.

2. Methods for Prawn Paste Chicken Pops

4. In a clean hand blender beaker, blend the fine prawn paste, wine, oyster sauce, garlic, ginger, sesame oil, and white pepper until a smooth paste is formed.

5. Marinate chicken thigh with white pepper, and the prawn paste mixture. Ensure that chicken is evenly coated and place in refrigerator for about 2 hours.

6. Drain off excess marinate if required, and coat chicken thighs with eggs.

7. Mix corn flour and plain flour well, and coat chicken thighs with flour.

8. Heat up cooking oil in a small pot, and fry chicken until well cooked and crispy.

9. Dip and savour with the Sweet Thai Chilli Mayonnaise.

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