Page 114 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

10-14 cloves garlic

½ tablespoon Shrimp Paste Chili Sauce (page 23)

8 tablespoons butter (1 stick/125 g)

1 Rinse the chicken under cold water and place in a large mixing bowl. Dust the salt,
turmeric, and ground coriander over the chicken evenly.

2 Heat the oil in a large wok over medium high heat. Once the oil has come up to
temperature, deep-fry the chicken for 8 to 10 minutes on each side until golden brown.
Drain on a plate and remove the remaining oil from the wok. Return the wok to the
stove.

3 Using a mortar and pestle or food processor, grind the garlic and Shrimp Paste Chili
Sauce until a smooth paste is formed.

4 In the same wok, melt the butter over medium high heat and sauté the paste until

thoroughly mixed. Add the fried chicken to the shrimp paste chili butter and mix until
well coated, tossing lightly for about 3 minutes. Serve immediately.