How to make it

  • Using a motar and pestle or a small blender, pound or blend the cilantro roots, garlic, white pepper, and salt into a paste.
  • In a bowl, combine the paste with the chicken, oyster sauce, sesame oil, and flour.
  • Cover with plastic wrap and marinade in the refrigerator for at least 3 hours, or overnight.
  • Fold one of the pandanus leaves, bringing the base up in front of the tip, making a cup.
  • Put a piece of chicken in the fold and, moving the bottom of the leaf, wrap it around the chicken to create a tie and enclose the chicken. Repeat until you have used all the chicken.
  • Heat oil in a wok or deep frying pan over medium heat.
  • When the oil seems hot, drop a small piece of leaf into it.
  • If it sizzles immediately, the oil is ready.
  • Lower some parcels into the oil and deep-fry for 7 to 10 minutes, or until the parcels feel firm.
  • Lift out with a slotted spoon and drain on paper towels.
  • Keep the cooked ones warm while deep-frying the rest.
  • Transfer to a serving plate, and serve with plum sauce or a chilli sauce.

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  • chuckieb 12 years ago
    I have tried these a couple of times in Thai Restaurants and they're heavenly. I'm totally pleased to see your recipe as I'd love to try and make them myself. Now all I have to do is see if I can track down Pandanus leaves. Thanks for sharing!
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