savoury

Inche Kabin

• servings: 4

Ingredients

• 2 g curry leaves
• 2 stalks lemongrass
• 100 ml coconut milk
• 1 egg
• 1 tsp salt
• 10 g English curry powder
• 10 g chilli powder
• 2 tbsp oyster sauce
• 2 tbsp wheat flour
• tbsp potato flour
• 2 tbsp chilli oil
• 1.2 kg chicken wings

Cookware

• blender
• large bowl
• deep fryer or wok

Method

1. Blend curry leaves and lemongrass with coconut milk in a blender.
2. In a large bowl, combine the blended mixture with egg, salt, English curry powder, chilli powder, oyster sauce, wheat flour, potato flour, and chilli oil. Mix the chilli oil in last.
3. Add chicken wings to the marinade and coat well. Cover and marinate for 4 hours or overnight in the fridge.
4. Heat oil in a deep fryer or wok to 60% hot (medium heat). Deep fry the wings on low heat to cook through. Strain and set aside.
5. Reheat the oil to 90% hot (high heat) and deep fry the wings again until golden brown and crispy. Drain on kitchen paper and serve.