Crispy Nest with Makrut Lime Chicken Blossom and Edamame Beans Canapé
Lee Kum Kee

Crispy Nest with Makrut Lime Chicken Blossom and Edamame Beans Canapé

Serves 10
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Ingredients

5 pcs Spring roll sheet
20 g  Cornflower – for garnish
Marinate makrut lime chicken ball
200 g  Chopped chicken thigh
20 g  Edamame
5 g  Egg
2 g  Turmeric powder
2 g  Fresh Makrut lime
3 g  Potato starch
1 g  Pepper powder
a pinch Soda bicarbonate
Makrut lime chilli mayonnaise
250g  Heinz salad cream
30ml Fresh lemon juice
30 g  Condensed milk
a pinch Xanthan gum

Method

1 Firstly, pre-cut the spring roll sheet into thin strips, then deep-fry till golden brown and set aside.
2 For the Makrut lime chicken ball, mix everything in a mixer until the paste forms a spongy texture and is ready to deep-fry.
3 Lastly, for the Makrut lime mayonnaise, mix everything into a smooth texture and pour into a drizzle bottle, and keep in the fridge.
4 Deep-fry the chicken ball in 65 celsius oil, for 3 minutes till the ball floats, then pan-fry the chicken ball till caramelised and fragrant.
5 Coated the cooked Makrut lime chicken ball with the Makrut lime mayo and the crispy spring roll.
6 Ready to serve and garnished with the cornflower.
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