600g chicken, cut into sizeable pieces
2 tbsp tapioca cloor
2 tbsp rice flour
Spices (combined)
6 shallots
5 garlic cloves
2 tbsp sliced lemon grass (use white portion only)
2 tbsp meat curry powder
1 tsp turmeric powder
3-4 tsp water
3/4 tsp salt
1/2 tsp pepper
Place combined spices into a food processor. Blend into a fine paste.
Combine the tapioca and rice flours. Marinate chicken pieces withs the spice paste. Add combined flour mixture.
Heat enough oil in a wok or deep saucepan.
Put in marinated chicken and deep-fry over medium heat until lightly golden. Remove and reheat the oil.
Return the prefired chicken pieces to the hot oil and fry over high heat until golden brown.
Remove and drain from oil.
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