Red Curry Buttermilk Chicken, Kaffir Lime Emulsion

Ingredients

6 chicken wings

For red curry paste

• 50 g galangal

• 40 g lemon grass

• 200 g roasted red pepper

• 140 g dried chilli paste

• 180 g shallots

• 90 g garlic

• 30 g ginger flower

• 80 g toasted belachan shrimp paste (ground into powder)

For shio kombu powder

• shio kombu (salted kelp)

For red curry-buttermilk marinade

• 500 ml buttermilk

• 150 g red curry paste

• 30 g shio kombu powder

For the dredging mix

• 200 g all-purpose flour

• 100 g corn starch

• 50 g potato starch

• 20 g shio kombu powder

• 5 g salt

For kaffir lime oil

• 200 g kaffir lime leaves

• 400 ml oil

For kaffir lime emulsion

• 200 g Kewpie mayo

• 20 ml kaffir lime oil

• 10 g kaffir lime leaves (super finely chopped)

• 3 ml lemon juice

• 2 ml calamansi juice

• 1 g salt

Method

For red curry paste

Toast belachan until very dry.

Transfer belachan to spice grinder and blend into powder.

Using a blender, blend all ingredients until super smooth. Add some oil to allow easier blending.

Fry rempah (curry paste) until all the oils are released and is fragrant.

Chill.

For shio kombu powder

Dehydrate overnight.

Blend into a fine powder.

For red curry-buttermilk marinade

Mix everything together.

Add chicken wings and let it marinate overnight.

For the dredging mix

Mix all ingredients.

Dredge chicken wings in flour mixture and deep-fry at 170° C for 5-8 minutes or until cooked.

For kaffir lime oil

Using a Thermomix, blend everything together at 60° C for 2 minutes.

Pass through filter paper in the fridge.

Ice the oil to prevent it from turning brown.

For kaffir lime emulsion

Mix everything together.

Serve chicken wings with all the above ingredients garnished with kale and lemon wedge.