Salt & Pepper Chicken with Betel Leaf
10 betel leaves
1 chicken breast
Good quality cooking oil
Slice the chicken across the grain then dust in potato starch with some white pepper. Heat pan or wok then add 1 teaspoon salt followed by 1 teaspoon cracked black pepper. When the pepper starts to smoke add a dash of oil and flash fry the chicken. This will not colour.
Serve on the betel leaf with a paste made of the juice of half a lime, 1 teaspoon white pepper and ½ teaspoon salt. This can also be garnished with fresh herbs or a mini salad.
Fried Rice Paper Rolls
250g of any or all of the following vegetables finely chopped or grated – carrot, sweet potato, onion, cauliflower, green beans, mushrooms, bok choy, pumpkin, celery
6 rice paper sheets
Oil for frying
Lightly fry the garlic and ginger in a little oil until aromatic. Add the vegetables and cook lightly so that they retain their crispness. Add 1 teaspoon fish sauce and enough mayonnaise to bind the vegetables together. Cool then wrap in damp rice paper as you would with a spring roll. Dip the rolls in beaten egg then dust with polenta. Fry until coloured, then serve.
Besan Vegetable Fritters
500g of any or all of the following vegetables finely chopped or shredded – carrot, sweet potato, onion, cauliflower, green beans, mushrooms, bok choy, pumpkin, celery
Besan (chick pea) flour
Spices – white pepper, cumin, ginger powder, curry powder, salt, black pepper
Mix equal amounts of egg and water to the besan flour until a thick paste, the consistency of cream, is formed. Season to taste with the spices of your choice then add vegetables. Fry small amounts until golden brown fritters are formed. Garnish and serve.