Switching to chicken whole legs is a better option for me.
These fried shrimp paste [belacan] chicken tastes sweet and has the aroma of the belacan. The spiciness depends on the pepper powder added.
Overall, I find that it tastes good, a different version from my mum's recipe [here] which has wet belacan paste and some chilli paste.
Enough oil for deep frying
Marinade2 tbsp toasted belacan powder
1 1/2 tbsp sugar
1/2 tsp salt
1 tsp pepper
3 tbsp plain flour
1 1/2 tbsp cornflour
50 ml water
These fried shrimp paste [belacan] chicken tastes sweet and has the aroma of the belacan. The spiciness depends on the pepper powder added.
Overall, I find that it tastes good, a different version from my mum's recipe [here] which has wet belacan paste and some chilli paste.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
The marinade ingredien below is enough for 6 chicken wings but I used 2-3 chicken whole legs.
Ingredients
2-3 chicken whole legs - cut bite size piecesEnough oil for deep frying
Marinade2 tbsp toasted belacan powder
1 1/2 tbsp sugar
1/2 tsp salt
1 tsp pepper
3 tbsp plain flour
1 1/2 tbsp cornflour
50 ml water
- Put all the ingredients into a bowl and mix well. Leave to marinate for 2 hours in the fridge.
- Heat up enough oil in wok or deep saucepan, deep fry marinated chicken in batches until golden brown and cooked.
- Dish up on serving platter lined with salad leaves and garnish with some sliced tomatoes. Serve immediately.
This post is linked to Cookbook Countdown #5 hosted by
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