Thai Lollypop

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Ingredients list for Thai Lollypop

• 6-8 Chicken lollypops
• 4 tablespoons Thai red curry paste
• 2 tablespoons Ginger-garlic paste
• to taste Salt
• 1 teaspoon Black peppercorns crushed
• 1 Egg
• 2 tablespoons Cornflour/ corn starch
• 2 tablespo Oil
• 4-5 Garlic cloves chopped
• 1 inch ginger chopped

Method

1. Place chicken lollypops in a bowl, add ginger-garlic paste, salt, half teaspoon crushed peppercorns, one tablespoon red curry paste, egg and mix well. Add cornflour and mix again. Set aside to marinate for five minutes.
2. Heat sufficient oil in a kadai and deep-fry lollypops on medium heat till golden. Drain on absorbent paper.
3. Heat two tablespoons oil in a non-stick pan. Add garlic and ginger and sauté for ten to fifteen seconds.
4. Add the remaining red curry paste in, mix well and sauté for two to three minutes. Add one fourth cup water, mix and let it come to a boil. Add salt and remaining crushed peppercorns. Mix well.
5. Add the fried lollypops and toss well.
6. Serve hot.

Nutrition Info