Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by pounding 2 thinly sliced fresh lemongrass stalks, 1 sliced 1-inch piece fresh galangal, 4 peeled garlic cloves, 2 roughly chopped medium shallots, 3 thinly sliced kaffir lime leaves, 1 teaspoon turmeric powder, and 0.5 teaspoon white pepper into a paste using a mortar and pestle or a food processor.

2. 2

   In a large bowl, combine 0.5 kg boneless short rib pieces and 0.5 kg boneless, skinless chicken thigh pieces with the prepared paste, 2 tablespoons gluten-free fish sauce, and 1 tablespoon finely chopped palm sugar; mix well to ensure everything is evenly coated, then marinate in the refrigerator for at least 2 hours.

3. 3

   Preheat 4 cups of vegetable oil in a deep pot or wok to 175°C (350°F).

4. 4

   Remove the marinated meat from the refrigerator, drain any excess liquid, and toss the pieces with 0.5 cup of rice flour until lightly coated.

5. 5

   Carefully deep-fry the coated chicken and short rib pieces in batches for 5-7 minutes, or until golden brown and cooked through, ensuring not to overcrowd the pot.

6. 6

   Remove the fried meat from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.

7. 7

   Serve the Cambodian Deep-Fried Lemongrass Chicken and Short Rib Bites immediately, garnished with 0.25 cup chopped fresh cilantro and alongside lime wedges for a burst of freshness.