200g chicken pieces

1/2 cup grated coconut

3 red chillies

8 shallots

2 lemon grass

1 tbsp oyster sauce

1 tbsp plum sauce or honey

1 egg

60g corn flour

60ml light soy sauce

salt and sugar to taste

3 tbsp yogurt

pandan leaves

cooking oil for deep frying



Dice the chicken into required size.

Coarsely pound the red chillies, shallots and lemon grass.

Mix in grated coconut (the white part only), yogurt, oyster sauce, beaten egg, corn flour,

salt, sugar to taste.

Marinate for 2 hours.

Wrap one chicken piece at a time in pandan leaves

Deep fry chicken until cooked