Nyonya-style fried chicken (Inche kabin)

Ingredients

• 8 chicken drumsticks
• vegetable oil, for deep-frying

Spice paste

• 2 red shallots, roughly chopped
• 1 tsp chilli powder
• 2 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground fennel
• 1/8 tsp ground cloves
• ¼ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp freshly ground black pepper
• 1 tsp salt
• 2 tsp sugar
• 2½ tbsp coconut milk

Worcestershire dipping sauce

• 2 tsp mustard powder
• 1½ tbsp Worcestershire sauce
• 1 tsp sugar
• 1 tsp lime juice
• ½ tsp light soy sauce
• 1 red chilli, finely sliced

Marinating time: 3 hours (or overnight)

Instructions

1. To make the spice paste, place all the ingredients in a blender or food processor and blitz to a smooth paste.
2. Place the chicken in a glass or ceramic bowl, add the spice paste and turn to coat well. Cover and marinate in the fridge for at least 3 hours, or overnight if time permits.
3. To make the Worcestershire dipping sauce, whisk together all the ingredients in a bowl.
4. Heat the oil for deep-frying in a wok or heavy-based saucepan over medium heat until hot and a little smoky. Add the marinated chicken, in batches if necessary, and cook for 3–4 minutes or until cooked and lightly golden in colour. Remove and drain on paper towel.
5. When you are ready to serve, reheat the oil over medium–high heat and deep-fry the chicken for another 1–2 minutes until golden brown. Remove and drain on paper towel, then serve immediately with the dipping sauce.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.