Instructions
- Saute onion and garlic in vegetable oil.
- Add pork strips and cook until lightly brown, around 6 minutes.
- Add shrimp paste, mix it with the pork and fry for another 2 minutes.
- Add the coconut milk, bring it to boil then simmer for 25 minutes. Stir occasionally.
- Add salt and pepper, mix it well then simmer for another 5 minutes.
This is a quick, snackable dish that gets its appeal from contrast, a crisp, golden crust wrapped around chicken liver that stays soft and juicy underneath. The livers are simply seasoned, coated first in beaten egg, then dredged in a peppered flour mixture, giving them an even, crackly shell once fried rather than a thick, batter-heavy coating.
Frying over medium heat for just a few minutes a side is what keeps this balance intact. It’s long enough for the outside to turn deeply golden and crisp, but short enough that the liver inside stays tender and doesn’t dry out or turn grainy, which is the usual risk with organ meat like this. The mild seasoning of salt and pepper keeps the liver’s naturally rich, slightly mineral flavor front and center rather than masking it, which is exactly why the sweet chili sauce on the side matters so much. Its sweetness and gentle heat cut through the richness of the liver and add a bright contrast to every crunchy bite, turning a simple fried dish into something more layered than its short ingredient list suggests.
