Co-owner and head chef at Adelaide’s Pranzo bistro, Haydn Fyfe was inspired to create this tamarind chilli chicken by a recent trip to Singapore was part of the Global Chef Exchange.


2 size 10 chickens semi deboned (spine, rib cage and wingtips removed)

20 lime leaves

1 fresh panadan leaf

6 large dried chillis (rehydrated in 1/2 cup of boiling water, retain water for marinade)

100ml light soy

40g tamarind paste

1/2 Tablespoon brown sugar

100ml coconut milk

1 lemongrass stem

10g belachan (shrimp paste)

Banana blossom salad

1 bunch coriander

1/2 cup mint leaves

1/2 cup Thai basil

1 medium carrot, julienned

1 seeded cucumber, julienned

1/4 banana blossom heart, sliced finely

1/2 cup toasted crushed peanuts

1 Tbsp fried shallots


30ml mango vinegar

1 tsp brown sugar

80ml rice bran oil

Salt and pepper

1/2 tsp fish sauce

Juice of 1 lime


1. In a food processor place lime leaves, pandan, strained chillies, lemongrass stem, tamarind, belachan. Process till smooth, then add coconut milk, soy, brown sugar and process again. Marinate chickens for 24 hours.

2. Roast the chicken at 180C for 25 minutes.

For the banana blossom salad

1. Whisk together the dressing ingredients.

2. Toss together the salad ingredients.

3. Dress and serve.

What’s your favourite Singaporean dish?