1.2kg chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for profound searing
2 stalks lemongrass (white part just), generally cleaved
1 earthy colored onion, generally cleaved
3 garlic cloves, stripped
1.5cm piece new ginger
1 tablespoon fish sauce
1 teaspoon MasterFoods® Turmeric Ground
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1.4 teaspoon ground white pepper
Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Procedure until smooth, including a little water if necessary
Spot drumsticks in an enormous bowl. Include the marinade. Throw to cover. Spread. Refrigerate for the time being to permit flavors to create.
Make Lime spice rice: Combine rice, mint, coriander, stew, lime juice and grapeseed oil in a bowl. Season with salt and pepper.
Channel drumsticks, disposing of marinade. Spot drumsticks in a bowl. Sprinkle with the salt. Include rice flour. Throw to join.
Empty enough vegetable oil into an enormous pot or wok to come 5cm up the side. Warmth over medium-high warmth (oil should arrive at 165ºC). Profound fry drumsticks, in groups, turning, for 12 minutes or until profound brilliant earthy colored and cooked through. Move to paper towel to deplete. Serve chicken with rice and lime wedges.