Thai Stuffed Chicken Wings

Wednesday, 16 March 2011

If you hate bones as much as this chap who's gritting his teeth, and staring daggers at the person who's making him gnaw his food like  a dog, then . . .
. . . stuffed chicken wings would be your kinda thing.
No bones; no worries! You'll be licking your lips, not gritting your teeth.
There you go, crispy chicken wings filled with fresh, juicy prawns, entirely boneless except for the tips – which I love gnawing on, but that's totally optional. What's not optional is the sweet chilli sauce . . . nor the ice-cold beer.
You don't say!  ldfd ldkfjld ldjfldjlljdfdldl jldlj. . . . . . . . .. . . . . . . . . . . .

(Recipe for 4 persons)

8 big chicken wings, tips and mid-joints only, washed and dried
5 pieces coriander root, pounded
1 large shallot, pounded
2 tsp fish sauce
2 tsp light soya sauce
1 tbsp oyster sauce
½ tsp salt
2 tsp brandy
2 tsp ginger juice
½ tsp sugar
¼ tsp ground white pepper

¼ cup sweet potato flour
vegetable oil for deep-frying
300 g prawns
3 water chestnuts,
peel, wash and chop roughly
4 bird's eye chilli, or to taste
wash, trim, and chop finely
½ tsp salt
1 tbsp roughly chopped coriander
dash of ground white pepper

To make 'chicken pockets', cut tendons around exposed tip of bones. Scrape/cut meat from each bone with a knife without damaging chicken skin. When bones are almost fully exposed, twist and remove smaller bone. Cut and remove bigger bone from joint.

Thoroughly mix chicken wings with marinade. Marinate for 6-8 hours.

To make the filling, shell and wash prawns. Dry thoroughly with paper towels. On a dry chopping board, with the side of a dry cleaver, flatten each prawn with a hard whack (or two). Place prawns in a bowl. Stir vigorously with a pair of chopsticks in one direction till sticky. This should take no more than a few minutes if prawns are dry. When prawn paste is sticky, add all other filling ingredients and mix thoroughly.

To deep-fry, fill chicken wings with prawn mixture till about 80% full. Dredge with sweet potato flour. Set aside for 5 minutes to let flour adhere well to chicken wings. Tap gently to remove any excess. Deep-fry wings in moderately hot oil over medium-low heat till just cooked and lightly brown, 4-5 minutes depending on size. Remove wings from oil. Reheat oil till just smoking. Refry wings till golden brown. Serve immediately with sweet chilli sauce on the side.


Bill Huang said...

very good

jenny said...

Hi Hi.. i simply cannot fathom how you debone the chicken... do you happen to have a video of how you did it? Thanks for all the other videos you have uploaded..I really watch your other videos when using your recipes to cook for my family, cos it is so fail-proof!

KT said...

Here you go:

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