Chicken breast 600g, cut into bite-size pieces
Oyster sauce ½ tsp
Corn flour (cornstarch) 1 tsp
Sesame oil ¼ tsp
Fish sauce ½ tsp
Vegetable oil 4 Tbsp
Lemongrass 3 stalks,sliced
Salt to taste
Sugar to taste
Lime juice 2 Tbsp
1 cup Mint leaves chopped + more for garnishing
Lime 1, quartered
Red chilies 10 large, seeded
Dried prawn (shrimp) paste (belacan) 1 Tbsp
Lemongrass 2 stalks, finely sliced
Ginger 1-cm (1/2 inch-in) knob, peeled
Garlic 4 cloves, peeled
· Combine ingredients for spice paste in a food processor and blend until smooth. Remove and set aside.
Combine chicken with oyster sauce, corn flour, sesame oil and fish sauce in a bowl and set aside to marinade for at least 10 minutes.
· Heat oil in a wok and fry lemongrass for a few minutes. Add the spice paste and continue to fry until fragrant.
· Add the marinated chicken and fry until it is cooked through. Season with salt, sugar and lime juice. Remove from heat and toss in the mint leaves. Garnish with mint leaves and lime wedges. Serve immediately.