15g coriander root diced
1tsp white pepper
200g chicken puréed
10ml nam pla
6 sugar cane sticks 6 long
Blend the garlic coriander and pepper to a paste and combine with the chicken. Add the nam pla sugar salt and oil. Divide the mixture into six shape in the form of chicken drumsticks and push a sugar cane stick into each one. Dust with cornflour and fry till golden brown.
Accompany with a nam prik warn dip:
15g finely sliced chillies
Boil vinegar sugar and salt gently for about 30 minutes. Add chillies and boil till syrupy. Cool and store in an airtight jar.