Thai Stuffed Chicken Wings
Five easy steps: debone, marinate, fill, dredge, deep-fry. One big reward: crisp, meaty chicken wings filled with prawns.
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 8 big chicken wings (only middle part and tip)
- 5 pc coriander root pounded
- 1 large shallot pounded
- 2 tsp fish sauce
- 2 tsp light soya sauce
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 2 tsp brandy
- 2 tsp ginger juice
- 1/2 tsp sugar
- 1/4 tsp ground white pepper
- 3 water chestnuts peeled and washed
- 4 bird's eye chillies washed and trimmed (adjust to taste)
- 1 tbsp coriander roughly chopped
- 300 g prawns
- 1/2 tsp salt
- 1 dash ground white pepper
- 1/4 cup sweet potato flour
- corn oil for deep-frying
Instructions
- 1
Wash chicken wings and drain. Dry with paper towels.
- 2
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.
- 3
Thoroughly mix chicken wings with coriander roots, shallot, fish sauce, light soya sauce, oyster sauce, salt, brandy, ginger juice, sugar and ground white pepper. Marinate for 6-8 hours, refrigerated.
- 4
Roughly chop water chestnuts, chillies and coriander.
- 5
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.
- 6
When prawn paste is sticky, add water chestnuts, chillies, salt, coriander, ground white pepper. Mix thoroughly. Refrigerate till ready to deep-fry, covered.
- 7
Check filling's consistency. If not sticky, stir vigorously in 1 direction till sticky again.
- 8
Fill chicken wings 80% full. Dredge with sweet potato flour. Set aside for 5 minutes to let flour adhere well. Tap gently to remove excess.
- 9
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.
- 10
Reheat oil till just smoking. Refry wings till golden brown. Serve immediately with sweet chilli sauce on the side.