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Tandoori Chicken Wings

Serves 10 people

By Barker's

Ingredients

  • 40
  • 200 g
  • 100 g

Method

  1. Dust the eggplant in cornflour and set aside.
  2. Heat oil in a wok and once at correct frying temperature fry the garlic, stirring it until golden.  Transfer to a paper towel to drain. Repeat the process with the shallots.
  3. Remove half the oil from the wok and reserve.
  4. Add half the eggplant and stir-fry until the oil is absorbed and the eggplant is golden. Set aside and repeat the process with the reserved oil and remaining eggplant.
  5. Stir-fry the chilli until it starts to change colour and becomes tender, add the palm sugar, fish sauce, lemon juice and Barker’s Professional Tandoori Paste.
  6. Bring to a simmer, stirring to dissolve the sugar.
  7. Return the eggplant back to the wok, toss and transfer to a platter.
  8. Scatter with fried aromatics and coriander, lime cheeks and steamed rice.

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