I ran out of sriracha! Its a showstopper at my house so out I went to the local pan-Asian market for more. When I got home I realized I had defrosted some drumsticks and while I had completely forgotten why, since I was in a post-Asian market Asian mood I put a Vietnamese spin on them.
- 2 lb Drumsticks
- 1/4 C Ginger, chopped
- 1/4 C Scallions, chopped
- 1/4 C Shallots, chopped
- 1/4 C Fish Sauce
- 3 T Olive or Peanut Oil
- 3 T Lime Juice
- 3 T Coconut Sugar
- 2 T Garlic, chopped
Put marinade ingredients into a blender and pulse a few times. Put drumsticks and marinade into a Ziploc, seal and refrigerate for at least 4 hours, flipping over once.
Preheat oven to 375. Remove chicken from marinade, shaking off excess, then place in a roasting pan. Roast for 45 minutes then switch to broil for another 5.
Infinite possibilities but here they are served with some sauteed red bells, zucchini, and yellow squash, a bit of Jasmine topped with sriracha and chopped peanuts.
Seriously delicious! Fish sauce is dominant, of course, but the blend of coconut and lime is a serious second and good sweet-acidic balance to the otherwise salty flavours. A little crunch on the skin after a light broil, giving way to a burst of flavour that is not entirely expected from a drumstick. This could become a staple.
One of my research assistants is new. When the plate arrived in front of her she screamed ‘Awesome, those vegetables are SOOOO cute’. The exaggerated so was overlooked but not the ‘cute’. We had a chat about how men do not make cute food. Symmetrically presented, innovative, colourful, sexy – sure. To which she replied – ‘Fine, whatever, wrapped up like twig piles I deem them Blair Witch Vegetables – happy now?’
Yes, I am 🙂