10 coriander roots, washed and finely chopped
15²µ/½´Ç³ú galangal, coarsely grated
4 garlic cloves, chopped
40g/1½oz finely grated ginger (squeeze the juice out of it using a piece of muslin then discard the ginger pulp)
2 limes cut into wedges, to serve
squeeze of lime juice
20 pandan leaves, depending on how many chunks of chicken you get
1 tbsp Thai fish sauce
½ tbsp Thai fish sauce
½ tbsp rice vinegar
1 tbsp sesame oil
1 tbsp dark soy sauce
½ tbsp soy sauce
1 pinch sugar
vegetable oil, for frying
a good pinch white pepper
500g/1lb 2oz 2 large or 3 medium skinless chicken breasts, cut in half lengthways and into bite-sized pieces
1 tbsp crushed palm sugar (if none available, use brown sugar)