Unique to South-East Asia, this dish has many regional variations, primarily in Thailand where it is often featured as an appetizer on restaurant menus. Try to find pandan leaves that are as wide as possible so that you can make decent wraps. The leaves protect and perfume the delicate chicken, as well as keeping in all the flavor. There is little need to serve a dipping sauce with this, as the chicken is steeped in spices.
Ingredients: (Serves 4-6)
- 500 g/1¼ lb skinless, boneless chicken breast
- 6-8 pandan (screwpine) leaves
- Vegetable or peanut (groundnut) oil for deep-frying
For the marinade:
- 15 ml/1 tablespoon ground cilantro (coriander)
- 10 ml/2 teaspoons chili powder
- 5 ml/1 teaspoon ground turmeric
- 30 ml/2 tablespoons lime juice
- 5 ml/1 teaspoon sugar
Method:
Cut the chicken into 3 cm/1½ inch cubes, wash and dry thoroughly. Mix together the ingredients for the marinade. While the chicken is still damp, blend it with the marinade and set aside for 20 minutes.
Cut the pandan leaves into 15 cm/6 inch lengths. Put them into a bowl and pour over boiling water. Leave them for about a minute so that they blanch and soften, and release their aroma.
Wrap each piece of chicken in a pandan leaf and secure with cocktail sticks (toothpicks), snipping off any protruding ends.
Heat the oil in a wok or large pan, deep-fry the parcels until they are golden brown, and serve for diners to unwrap each piece at the table.