4
55 g
3
2
3
2
tablespoons |
large,
chicken wings
cooked
peeled prawns, chopped
spring
onions, finely chopped
large
cloves garlic, chopped
coriander
roots, chopped
fish sauce
lean pork,
finely minced
freshly
ground black pepper
rice flour
for coating
lettuce
leaves, to garnish
Thai
Dipping Sauce, to serve
freshly
ground black pepper
vegetable
oil for deep frying |
Method :
- Bend chicken wing joints backwards
against joint.
- Using a small sharp knife or
kitchen scissors, cut around top of bone that attaches wing to
chicken body.
- Using blade of knife, scrape meat
and skin down length of first bone, turning skin back over unboned
portion.
- Break bone free at joint.
- Ease skin over joint and detach
from flesh and bone.
- Working down next adjacent bones,
scrape off flesh and skin taking care not to puncture skin.
- Break bones free at joint, leaving
end section.
- Chop chicken flesh form wings.
- Make up to 175 g with pork, if
necessary.
- Place chicken and pork, if used in
a bowl and thoroughly mix together with prawns and spring onions.
- Divide between chicken wings; set
aside.
- Using a pestle and mortar, pound
together garlic and coriander roots.
- Stir in fish sauce and plenty of
black pepper.
- Pour over chicken wings, stirring
them to coat with mixture, then set aside for 30 minutes.
- Heat oil in a wok to 180oC
(350oF).
- Remove chicken wings from bowl,
then toss in rice flour to coat completely.
- Add 2 at a time to oil and deep
fry for about 3-4 minutes until browned.
- Using a slotted spoon, transfer to
absorbent kitchen paper to drain.
- Keep warm while frying remaining 2
chicken wings.
- Serve with sauce and garnish with
lettuce leaves.
Serves 4
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