Thursday 19 July 2018

Shrimp Paste Fried Chicken Wings

10 chicken wings, cut into 2
4 shallot, pounded/grounded
5 garlic, pounded/grounded

3 tbsp shrimp paste (I used LKK)
1/2 tbsp oyster sauce
1 tsp salt
2 tsp brown sugar
2 tbsp hua tiao wine
1 tsp corn starch

Flour Batter
1 cup plain flour
1/4 cup corn flour
1 tsp salt
1 tsp bicarbonated soda

1. Season chicken wings with all the seasonings, pounded shallot and garlic. Keep in the fridge and marinate for 3-4 hours or overnight.
2. Put all the flour batter ingredients (except water) in a big mixing bowl. Add water gradually, mix it until it turns into a smooth batter and no lump (I used about 1/2 to 1 cup of water).
3. Heat 2 cups of oil in a pot (not smoky hot), dip each chicken wing into the flour batter evenly by removing the excessive batter that drip from the wings. 
4. Deep fry chicken wings till browned or cooked. Serve hot and crispy.

*Taste and adjust the seasonings to your preference

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