These deep-fried parcels of spicy chicken loveliness make a great starter for a dinner party. You will need 20 cocktail sticks for this recipe.
In a pestle and mortar (or a small blender), pound together the garlic, coriander root and the galangal. Add the palm sugar and make a smooth paste.
Put the mixture into a large bowl. Add the lime juice and a good pinch of white pepper. Add the sesame oil, Thai fish sauce and soy sauce. Mix thoroughly with the chicken in a shallow dish, cover with cling film and marinade in the fridge for half an hour.
For the sauce, mix all the sauce ingredients together in a bowl. Pour into a suitable serving bowl and leave to one side.
Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen paper.
Take a pandan leaf and wrap it around a piece of the chicken, trim the thick stalk off and secure with a cocktail stick. Repeat to use up all the chicken and leaves.
Heat the oil in a pan, wok or a deep-fat fryer to 180C/350F (CAUTION: hot oil is dangerous. Do not leave unattended.)
Fry for eight minutes, or until the pandan is golden-brown and the chicken cooked through. You will need to cook the parcels in batches. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
Serve with the sauce and wedges of lime.
