Rushed home from attending FHA 2012 as today is the last day & ends @ 4pm, prepared for today dinners' menu Thai Stuffed Chicken Wings......It's my 1st time preparing this dish.....not easy as you have to slit & deboned the chicken wings to create a pocket for the filling, steamed them & then deep fried them.....But my hubby said it was delicious. Beside the stuffed chicken wings, I also cooked chicken rice for my kids....have a great weekend to all my friends!
Ingredients:
8 pcs chicken wings
5-6 kaffir lime leaves ~ sliced thinly
300g ground chicken
150g prawns ~ chopped
4 water chestnuts ~ peeled & hopped
1 tbsp corn flour
1 tbsp fish sauce or to taste
1 tsp sugar or to taste
1 clove garlic ~ chopped
Dash of pepper
2 eggs white
1 cup breadcrumbs (Optional)
Cooking oil for deep fry
Directions:
- Slit the side of the wings to create a pocket of space for the filling. Washed & marinate the chicken with 1 tsp salt & pepper
- In a bowl, combine the filling ingredients & adjust seasonings to taste.
- Stuff filling into the pocket of the wing & use a toothpicks to close the pocket. Do not over stuff the wing as it will burst during steaming.
- Steam wings over rapidly boiling water for 15 minutes & set to cool completely.
- Heat sufficient oil in a wok, dip steamed wings into beaten egg white & coated with breadcrumbs (if u using breadcrumbs)
- Deep fry wings until golden brown & serve with Thai chili sauce.
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