Thai stuffed chicken wings (kai sawt sai tawt) are deep-fried boneless chicken wing mid-joints filled with minced prawns. You love chicken wings but hate bones? Stuffed chicken wings would be your kinda thing.
No bones! Just meat and more meat wrapped in crispy chicken skin.
See how plump my chicken wings are? Mine still have wing tips, which I love. You can chop them off before frying if you really hate bones with a vengeance.
Sweet chilli sauce, and a beer or two, would be perfect complements for these meaty wings.
Five easy steps: debone, marinate, fill, dredge, deep-fry. One big reward: crisp, meaty chicken wings filled with prawns.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 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, chop roughly
- 4 bird's eye chilli, or to taste – wash, trim, chop finely
- ½ tsp salt
- 1 tbsp roughly chopped coriander
- dash of ground white pepper
INSTRUCTIONS
- To debone chicken wings, 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, refrigerated.
- To make filling, shell, devein and wash prawns. (Prawn shells may be discarded or used to make stock.) 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, for a few minutes, till sticky.
- When prawn paste is sticky, add all other filling ingredients and mix thoroughly.
- 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.
