Crispy Fried Spiced Drumstick

Crispy Fried Spiced Drumstick.jpg

Crispy Drumstick.jpg
12 drumsticks – washed and pat dry, using a fork to poke the thicker part of meat

200 ml fresh milk
1 tsp salt
1/2 tsp pepper

Marinade Ingredients
2 tbsp minced garlic
1 tbsp red chilli powder
2 tbsp Masala powder
1 tsp turmeric powder
1 tsp salt
1/2 tsp pepper
1 tbsp oil
1 tbsp corn flour
1/2 egg white

Flour Coating Mixture (combined)
100 g self raising flour
1 tsp baking powder
50 g rice flour
1/2 tsp salt
1/2 tsp pepper

150 g bread crumbs

2 eggs – lightly beaten

1) Soaked drumstick with fresh milk, marinade ingredients and refrigerate for about 1  hour or more.
2) Remove drumstick from milk  and place on a steaming plate. Steam over rapidly boiling water for 30 minutes. Remove from steamer and set aside to cool.
3) Just before deep frying, coat drumstick with flour mixture, egg wash and coat with bread crumbs, press lightly and set aside for 10 minutes.
4) Deep fry in hot oil till crispy and golden in colour, drain well and serve hot.



Crispy Masala Drumsticks With Pudina & Quaker Oats

Fragrant Pudina Leaf Masala Drumsticks

6 pieces drumsticks – make 2 slits at the thicker meat

2 stalks lemongrass – sliced thinly
11/2 cup pudina leaves
5 chilli padi – sliced thinly
4 tbsp quaker oats

1 tbsp corn oil
2 tbsp butter

Sauce Ingredients
1/2 chicken powder
1/2 tsp fish sauce
11/2 tbsp sugar

Seasoning Ingredients
11/2 tbsp masala meat curry powder
1/2 tsp salt
1 tsp sugar
1 egg
1 tbsp corn flour
3 shallots – sliced thinly
2 cloves garlic – minced

Shredded thinly leaves
2 pieces pandan leaves
4 pieces kaffir leaves

3 sprigs curry leaves

1) Marinade drumsticks with seasoning ingredients for 6 hours. Deep fry till crispy and golden brown. Drained and set aside.
2) Heat butter and oil in a wok, add in curry leaves, shredded leaves, pudina leaves, chilli padi and saute till fragrant. Add in oats, sauce ingredients and toss briskly until fragrant and oats are crisp and well combined. Last of all add in drumsticks and stir to mix well with the oats mixtures.
3) Transfer to a serving plate and top with some shredded kaffir leaves, curry leaves and pudina leaves.