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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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for asian forum Note: Look for thin, fresh egg noodles in the fridge section of your supermarket, near the fresh pastas. Ingredients:
3 cm piece gingerroot, peeled, grated |
1 large lime, rind finely grated, juiced |
1/2 cup coriander leaves, finely chopped |
12 small chicken tenderloins |
150 g fresh egg noodles (see note) |
vegetable oil, for deep-frying |
12 wooden skewers (pre soaked in water) |
1/4 cup oyster sauce |
1 tablespoon ketjap manis |
Directions:
1. Preheat oven to 120°C Line a baking tray with baking paper.
2. Combine ginger, lime rind, 2 tablespoons lime juice and coriander in a bowl. Add chicken and turn to coat.
3. Make dipping sauce: Combine oyster sauce, kecap manis and 1/4 cup warm water in a bowl. Cover and set aside.
4. Thread 1 chicken tenderloin onto each skewer. Wrap 8 to 10 uncooked noodles tightly around chicken to cover.
5. Half-fill a large saucepan with oil and heat over medium-high heat until a piece of bread inserted browns in 15 seconds. Cook chicken skewers, in batches, for 1 to 2 minutes or until noodles are puffed and golden. Transfer to baking tray.
6. Place skewers in oven and cook for 5 to 7 minutes or until chicken is cooked through. Serve with dipping sauce.
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