Thai Lollipop

Ingredients 

• 10-12 chicken lollipops
• 2 tablespoons Thai red curry paste
• Salt to taste 
• Crushed black peppercorns to taste
• ½ teaspoon ginger-garlic paste
• 2 teaspoons red chilli paste
• 2 teaspoons soy sauce
• 1 egg
• 2 tablespoons refined flour (maida)
• 1½ tablespoons cornflour/ cornstarch
• 2 tablespoons oil + for deep frying
• 2-3 spring onion bulbs, finely chopped
• 5-7 garlic cloves, finely chopped
• ½ inch ginger, finely chopped
• 2 teaspoons red chilli sauce
• 1 medium carrot, peeled and sliced into roundels
• 1 teaspoon cornflour/ cornstarch slurry
• 1 small green capsicum, cut into square pieces
• 1 small onion, quartered
• 2 tablespoons spring onion greens chopped + garnish

Method

1. Take chicken lollipops in a large bowl, add salt, crushed black peppercorns, ginger-garlic paste, red chilli paste, 1 tsp soy sauce and break the egg into the bowl. Add refined flour and cornflour and mix well. Set aside to marinate for 15-20 minutes.
2. Heat sufficient oil in a deep pan, add the chicken lollipops and deep-fry till golden and crispy. Drain on absorbent paper.
3. Heat 2 tbsps oil in a non-stick pan, add spring onion bulbs, garlic and ginger, mix and sauté for 1-2 minutes.
4. Add Thai red curry paste, mix well and saute for 1-2 minutes. Add remaining soy sauce and red chilli sauce and mix well.
5. Add carrot and mix well. Add 1 cup water and mix well. Add salt, and crushed black peppercorns, mix well and cook for 2-3 minutes. Add cornflour slurry and mix well.
6. Add capsicum, onion and fried chicken lollipops and mix well. Add spring onion greens and mix well. Take the pan off the heat.
7. Transfer into a serving bowl, garnish with spring onion greens and serve hot.