• 4–5 garlic cloves, roughly chopped
  • 5 coriander roots and stalks, roughly chopped
  • 750 g (1½ lb) skinless chicken fillets, cut into 20 pieces
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon sea salt
  • 2 tablespoons oyster sauce
  • 1½ tablespoons sesame oil
  • 1 tablespoon plain flour
  • 30 pandan leaves, cleaned, dried
  • sunflower oil, for deep-frying

Use a pestle and mortar or a small blender to pound or blend the garlic and coriander roots and stalks into a paste.

Mix the chicken with the garlic paste, ground white pepper, salt, oyster sauce, sesame oil and flour. Cover and marinate in the refrigerator for at least 3 hours or overnight.

Fold one of the pandan 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 to create a tie and enclose the chicken. Repeat until you have used all the chicken.

Heat 7 cm (3 inches) of the oil in a wok over a medium heat. The oil is ready when a small piece of leaf sizzles immediately when dropped in. Deep-fry batches of 8–10 parcels for 10–12 minutes or until the parcels feel firm and the chicken is cooked right through. Drain on kitchen paper. Serve hot or warm with Cucumber Relish (see page 40).

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