380gm chicken fillets/meat
1 tsp fish sauce
1 tsp heap Kara coconut cream powder
2 tbsp sugar
1 tbsp cornflour
4 tbsp Lea and Perrins Sauce
sufficient number of screwpine leaves
To grind into a paste
55gm shallots
11gm ginger
2ggm fresh turmeric
2 nips white onions
1 lemongrass (half of the bottom part only)
6gm coriander stems (with roots as well, use up to 2in from bottom)
3 slices of red chillies
Cut chicken about 1in in size. In a large bowl, mix the grind ingredients, fish sauce, cream powder, sugar, cornflour, Lea and Perrins sauce onto the chicken. Mix well and marinate the chicken for 30mins or more. Take one piece of chicken and fold onto a pandan leaf. Use a toothpick to keep the chicken intact in the pandan leaf. Deep fry until chicken is crispy and brown. You can even bake in oven 200C for about 20-25mins depending on the size of the chicken pieces.
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