Fried Chicken Dish
Ingredients
- 6 cloves garlic, finely chopped
- 1 tbs white peppercorn
- 1 tsp toasted coriander seeds
- pinch of salt
- 500g medium tofu, double frozen
- 1 cup coconut milk
- 1/4 light soy sauce
- 2 cups rice flour (divided into two separate bowls)
- 3/4 cup water
- 1 tbs baking powder
- 2 pandan leaves
- 500 ml veg oil
Preparation
Make paste by pounding paste ingredients in a mortar and pestle (alternatively you can use a blender). In a bowl add coconut milk, light soy sauce and paste. Mix well.
Rip tofu into chunks and place into coconut milk marinade and let sit for minimum 30 minutes.
In a bowl add 1 cup rice flour, water, baking soda - mix well. This is your batter. In another bowl add the other cup of rice flour. Dredge tofu chunks into batter, then coat in rice flour and place on a tray to sit for 15 mins.
In a wok heat oil to 180c, add pandan leaves then add battered tofu in batches and deep fry for 3 minutes each batch. Serve with dipping sauce of choice
