Ingredients /nutrition
- 120 g red chilies
- 2 tsp salt
- 1 chicken, cut into bite size pieces
- 1 tbsp tamarind juice
- oil for deep-frying
- 8 thinly sliced shallots
- 1 chopped tomato
- 2 tbsp lime juice
Methods / instructions
- Coarsely pound chilies with a teaspoon of salt using a stone mortar. Set aside.
- Rub chicken with remaining salt and tamarind juice.
- Deep fry chicken over medium heat until golden brown.
- Remove from heat and drain on kitchen paper towel. Set aside.
- Heat up 4 tablespoons of oil in a pan and saute chili paste and remaining ingredients.
- Return chicken and stir briefly.
- Serve immediately.
Servings: 4
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