shelled shrimps. Devein and wipe dry. Mash. Add seasoning and diced
water chestnuts. Work into shrimp paste. Transfer into refrigerator
to chill for 1 hour. Wash
chicken wings. Cut off the upper part. Debone the middle part. No
need to cut off the chicken tips. Marinate for 15 minutes. Rub a
pinch of caltrop starch into chicken wings. Stuff with shrimp paste
to 80% full. Arrange on plate. Stem for 8 minutes. Blanch
Shanghai cabbage with oil and salt water. Place in chicken wings.
Bring sauce ingredients to the boil in wok. Pour onto chicken wings.
Place cherry tomatoes at center. Serve.