Laksa Fried Chicken Wrap with Pineapple Salsa

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Ingredients

Laksa paste

10 dried red chillies
3 large red chillies
2 tbsp dried shrimp
1 tbsp belacan
8 red shallots, peeled
4 garlic cloves
5 candlenuts
1 tbsp grated ginger
2 tbsp minced lemongrass
1 tbsp ground coriander
1 tsp ground turmeric

Laksa fried chicken

2 cups laksa paste
¼ cup oil
400ml coconut milk
6 chicken thigh fillets, cut into large pieces
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 cup dessicated coconut
oil, for deep frying
salt and Korean chilli powder, to season

Lime mayonnaise

1 tsp honey
rind and juice from 2 limes
2 cups Japanese mayonnaise

Pineapple salsa

1 cup finely chopped pineapple
½ cup red onion, finely chopped
½ cup laksa leaf (Vietnamese mint), shredded
½ cup mint, shredded
½ cup takuan, finely chopped (Japanese yellow radish pickle)
1 tsp fish sauce

To serve

6 Mission® Curry Wraps
3 cups shredded lettuce
3 cups finely sliced cucumber
1 cup picked laksa leaves (Vietnamese mint)

Instructions

 

 

  1. For the laksa paste, combine all the ingredients in a blender and blend to a very smooth paste.
  2. Heat the oil in a medium saucepan and fry the rempah for about 10 minutes on medium heat until fragrant. Add the chicken to the pan and stir to coat in the rempah. Add the coconut milk and bring to a simmer. Simmer for 6 minutes, then turn off the heat and allow the chicken to cool in the sauce, preferably overnight.
  3. Remove the chicken from the sauce and coat in flour, then egg and then a mixture of the panko breadcrumbs and dessicated coconut. Deep fry the chicken pieces for just 2 minutes at about 180°C until golden brown and warmed through. Season with salt and Korean chilli powder.
  4. For the lime mayonnaise mix the ingredients together to a smooth consistency.
  5. For the pineapple salsa mix the ingredients together.
  6. To serve, fill the wrap with lettuce, cucumber, a spoon of the pineapple salsa and a few chicken pieces, and drizzle with the lime mayonnaise.

 

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Laksa Fried Chicken Wrap with Pineapple Salsa Preparation Time: Total time: Serves Ingredients: Laksa paste

10 dried red chillies
3 large red chillies
2 tbsp dried shrimp
1 tbsp belacan
8 red shallots, peeled
4 garlic cloves
5 candlenuts
1 tbsp grated ginger
2 tbsp minced lemongrass
1 tbsp ground coriander
1 tsp ground turmeric Laksa fried chicken

2 cups laksa paste
¼ cup oil
400ml coconut milk
6 chicken thigh fillets, cut into large pieces
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 cup dessicated coconut
oil, for deep frying
salt and Korean chilli powder, to season Lime mayonnaise

1 tsp honey
rind and juice from 2 limes
2 cups Japanese mayonnaise Pineapple salsa

1 cup finely chopped pineapple
½ cup red onion, finely chopped
½ cup laksa leaf (Vietnamese mint), shredded
½ cup mint, shredded
½ cup takuan, finely chopped (Japanese yellow radish pickle)
1 tsp fish sauce To serve

6 Mission® Curry Wraps
3 cups shredded lettuce
3 cups finely sliced cucumber
1 cup picked laksa leaves (Vietnamese mint) Instructions:

 

 

  1. For the laksa paste, combine all the ingredients in a blender and blend to a very smooth paste.
  2. Heat the oil in a medium saucepan and fry the rempah for about 10 minutes on medium heat until fragrant. Add the chicken to the pan and stir to coat in the rempah. Add the coconut milk and bring to a simmer. Simmer for 6 minutes, then turn off the heat and allow the chicken to cool in the sauce, preferably overnight.
  3. Remove the chicken from the sauce and coat in flour, then egg and then a mixture of the panko breadcrumbs and dessicated coconut. Deep fry the chicken pieces for just 2 minutes at about 180°C until golden brown and warmed through. Season with salt and Korean chilli powder.
  4. For the lime mayonnaise mix the ingredients together to a smooth consistency.
  5. For the pineapple salsa mix the ingredients together.
  6. To serve, fill the wrap with lettuce, cucumber, a spoon of the pineapple salsa and a few chicken pieces, and drizzle with the lime mayonnaise.

 

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