Fried Chicken with Shrimp Paste Sauce
Ingredients
Fried chicken
- 1/2 chicken, cut into pieces
- 5 pieces white tofu, halved
- 6 shallots
- 3 cloves garlic
- 1 teaspoon roasted coriander
- 2 candlenuts
- 1 piece ginger
- 2 pieces turmeric
- 2 pieces galangal, smashed or grated
- 1 stalk lemongrass, smashed
- 3 kaffir lime leaves, torn
- as needed cooking oil
- 1.5 cups water
- 1 teaspoon stock powder
- as needed salt
Shrimp paste sauce
- 8 curly red chilies
- 15 red bird's eye chilies
- 1/2 large tomato
- 1/4 teaspoon grilled shrimp paste
- 1/4 teaspoon sugar
- as needed salt
- 1 lime
Preparation
Heat cooking oil, then sauté the spice paste, lemongrass, and kaffir lime leaves until fragrant and cooked.
Add chicken, stir until color changes. Then add water, tofu, stock powder, and salt. Stir well. Cook until boiling, spices absorb, and water reduces.
Heat cooking oil, then fry chicken and tofu until dry and cooked. Remove and drain.
For the shrimp paste sauce: pound all sauce ingredients until smooth, then add lime juice.
Serve warm the fried chicken and shrimp paste sauce.
Notes
This fried chicken pairs well with the shrimp paste sambal. It is a raw sambal version that tastes fresh with lime and increases appetite.
