Warm salad of beansprouts with pork crackling
In this side dish, beansprouts are combined with crispy pork skin and oyster sauce for an explosion of flavour
Ayam Kapitan (Captain’s curry)
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- More effort
- Serves 8
Skip to ingredients
- 2 tbsp turmeric
- 1 tbsp flaky sea salt
- 8 chicken legson the bone and skin on, cut into thighs and drumsticks
- 225ml vegetable oil
- 500ml thick coconut milk(this must be full-fat)
- 2 lemongrassstalks, bruised
- 4 limesleaves
- 2 tbsp chicken stockpowder
- 2 tbsp white caster sugar
- 85g tamarind paste
For the spice paste
- 40 small dried chilliesseeds removed
- 50g fresh gingerpeeled and roughly chopped
- 50g galangalpeeled and roughly chopped
- 4 lemongrassstalks, tender part only
- 350g Thai or regular shallotsroughly chopped
- 25g candlenuts or macadamia nuts
- 4 garlic clovesroughly chopped
- 2 tbsp vegetable oil
Nutrition: per serving
- kcal709
- fat55g
- saturates19g
- carbs20g
- sugars15g
- fibre2g
- protein33g
- salt2.5g
Method
step 1
Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.
step 2
Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth.
step 3
Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok.
step 4
Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.
