Recipe Ingredient
- 1 pig's trotter about 800-900g (use only the upper part of the trotter)
- 2l water
- 1 tbsp oil
- 1/2 cup plain flour
- 1 egg
- 1/2 cup breadcrumbs
- Herbs:
- 4-5cm cinnamon stick
- 1 star anise
- 3 cloves
- 3-4 pieces tong kwai
- 2 stalks spring onion
- Seasoning:
- 1 tbsp premium oyster sauce
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp salt or to taste
- Dash of pepper
- 1/2 tsp sesame oil
- Dipping Sauce:
- 3-4 Tbsp Thai sweet chilli sauce
- Garnishing:
- Some lettuce leaves
Instructions
- Heat oil in a wok and fry cinnamon stick, star anise, cloves, tong kwai and spring onion until fragrant. Add the trotter and seasoning and fry briskly for 1-2 minutes.
- Pour in water and bring to a boil. Lower the heat and simmer the trotter for 1½ hours or until the gravy has thickened. Remove the trotter and set aside to cool.
- Dip trotter in the plain flour and brush with beaten egg. Coat it with breadcrumbs then deep-fry in hot oil until golden brown. Drain from oil then cut into serving pieces and arrange on a bed of lettuce leaves before serving.
