Stir Fried Spicy Mint Chicken

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

Spice paste

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.