Amongst all the MasterChef magazines I bought, this issue is very special, so to speak, it’s a celebration of the achievements of the top four finalists along the journey in the competition. To me, it’s quite amazing that you’ve found someone who you know via twitting/blogging was mentioned in a magazine right in front of your nose. Congratulations on the feature of your blog, Ellie.
Laksa-Fried Chicken with Mint Sauce (Printable recipe)
Adapted from Masterchef Magazine August 2010 issue 4
- 1.6 kg whole chicken rinsed, patted dry, cut into 10 pieces (I used 4 chicken drumsticks and 4 chicken thighs with bone and skin on)
- Vegetable oil, to deep-fry
- 75 g (1/2 cup) cornflour
- 75 g (1/2 cup) plain flour
- 90 g (1 cup) desiccated coconut
- Fried long chilli, steamed rice and garlic chives (optional), to serve
Laksa Curry Paste:
- 5 dried long chillies, seeded, available from Asian grocers
- 2 tbsp dried shrimp, available from Asian grocers
- 2 long red chillies, seeded
- 1 tbsp fish sauce
- 2 onions, roughly chopped
- 5 macadamia nuts
- 2 cloves garlic
- 2 tsp finely grated ginger
- 2 stalks lemongrass, white part only, roughly chopped
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 60 ml (1/4 cup) peanut oil (I used barn rice oil)
- 1 tbsp finely chopped Vietnamese mint (or coriander leaves), available from selected greengrocers and Asian grocers.
- 80 ml (1/3 cup) rice vinegar
- 1 tbsp caster sugar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 clove garlic, finely chopped
- 1 red bird's-eye chilli, seeded, finely chopped
- To make curry paste, place dried chillies and shrimp in separate bowls. Cover both with boiling water and soak for 20 minutes. Drain. Process chillies and shrimp with remaining ingredients in a food processor to a paste.
- Place chicken pieces and curry paste in a large snap-lock bag. Seal bag, then rub chicken with paste to coat. Refrigerate overnight to marinate.
- To make mint sauce, place all the ingredients in a screw-top jar and shake well to combine. Set aside until needed.
- Preheat oven to 160C. Remove chicken from bag, leaving a coating of paste on the chicken. Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Combine flours, coconut and 2 tsp salt in a bowl. Coat chicken thighs and legs in the coconut mixture, then drop gently in oil and fry, turning occasionally, for 8 minutes or until dark golden (it will not be cooked through). Drain on paper towel. (Remark: I removed the chicken from fridge, and let them rest at room temperature for 30 minutes before deep-frying.)
- Transfer to an oven tray lined with baking paper and roast for 8 minutes or until cooked. Meanwhile, coat and fry chicken breasts for 8 minutes or until cooked through. Drain on paper towel and transfer to the oven tray to keep warm. Repeat coating with chicken wings, frying for 5 minutes or until cooked through. Drain on paper towel. Scatter chicken with fried chilli and season with sea salt. Serve with mint sauce, rice and garlic chives, if using.
- Ask your butcher to cut the chicken into 2 thighs, 2 legs, 2 wings, and each breast in half on the bone. As I used drumsticks and thighs, I deep-fried them in batches, drumsticks first then followed by thighs.