Ingredients
- 1 kg of chicken ribs
- 3 tsp of salt
- Water to cover chicken for brine
- 1 sprig of curry leaves
- 1 tbsp of chopped coriander
- 2 - 3 tbsp of Valcom Panaeng Curry paste
- 1 cup of self-raising flour
- 1 cup of corn four
- Oil for deep frying
- 1 and half cups of water
- 5 Valcom Panaeng Curry paste
- 1 cup of mayonnaise
Method
- Put chicken ribs in a container and cover with water, add in salt and brine for 25 mins
- Prepare the Valcom Panaeng Curry paste batter: Put the self-raising flour, corn flour and chopped coriander into a container, and slowly add in water and stir. Add in 2 - 3 tbsp of Valcom Panaeng Curry paste and mix thoroughly.
- Heat oil in a pot, and fry curry leaves for 2 mins and remove curry leaves and drain on paper towel.
- After 25 mins, drain the chicken ribs
- Dip chicken ribs into Valcom Panaeng Curry paste batter, and fry ribs in hot oil for approximately 5 mins and drain. Do not overcrowd pan while frying. Once the chicken ribs are cooked and if there are extra Valcom Panaeng Curry paste batter, sprinkle the batter into the hot oil and once brown, remove and drain.
- For sauce - if required, the chicken ribs taste great by itself too. In a small fry pan, add in a tbsp of oil and 5 Valcom Panaeng Curry paste and stir till hot. Remove to cool and add in the curry leaves and the mayonnaise and stir.
- Serve chicken ribs with sauce or by itself. It is delicious.
Product used in recipe
- Valcom - Curry Paste Panaeng
- Kewpie - Mayonnaise