
Spiced Espresso Martini with Baron Samedi Spiced Rum
Chocolate and spice and all things nice.
Chicken Marinade:
1kg chicken drumlets
30g lemongrass paste
50g shallot paste
30g ginger paste
10g Turmeric powder
5g salt
15g chicken powder
30g potato starch (for dusting)
Chilli Mayo Dressing:
10g Siracha sauce
10g mayonnaise
5g lime juice
Chilli Vinaigrette:
2 birdseye chilli
5g sugar
5g salt
10g vinegar
10g fish sauce
15g olive oil
Dipping Sauce:
Thai Chilli Sauce
For the chicken, combine all ingredients together and mix well with chicken drumlet. Shape every drumlet into a round shape and dust with potato starch. Heat up the oil to 160 C and fry it until golden brown.
For the chilli vinaigrette, combine all ingredients and mix until a smooth consistency is achieved.
For the chilli mayo dressing, combine all ingredients and mix until a smooth consistency is achieved.
To serve, plate the chicken drumlets on a board and spoon on dollops of chilli mayo. Place a handful of fresh lettuce leaves next to it and drizzled with chilli vinaigrette. Add a small dipping bowl on the side for the Thai chilli sauce.
Recipe provided by Tahniah by Grace