Stuffed Chicken Wings Thailand

4 large, chicken wings

55 g cooked peeled prawns, chopped

3 spring onions, finely chopped

2 large cloves garlic, chopped

3 coriander roots, chopped

2 tablespoons 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 :

1. Bend chicken wing joints backwards against joint.
2. Using a small sharp knife or kitchen scissors, cut around top of bone that attaches wing to chicken body.
3. Using blade of knife, scrape meat and skin down length of first bone, turning skin back over unboned portion.
4. Break bone free at joint.
5. Ease skin over joint and detach from flesh and bone.
6. Working down next adjacent bones, scrape off flesh and skin taking care not to puncture skin.
7. Break bones free at joint, leaving end section.
8. Chop chicken flesh form wings.
9. Make up to 175 g with pork, if necessary.
10. Place chicken and pork, if used in a bowl and thoroughly mix together with prawns and spring onions.
11. Divide between chicken wings; set aside.
12. Using a pestle and mortar, pound together garlic and coriander roots.
13. Stir in fish sauce and plenty of black pepper.
14. Pour over chicken wings, stirring them to coat with mixture, then set aside for 30 minutes.
15. Heat oil in a wok to 180^oC (350^oF).
16. Remove chicken wings from bowl, then toss in rice flour to coat completely.
17. Add 2 at a time to oil and deep fry for about 3-4 minutes until browned.
18. Using a slotted spoon, transfer to absorbent kitchen paper to drain.
19. Keep warm while frying remaining 2 chicken wings.
20. Serve with sauce and garnish with lettuce leaves.

Serves 4

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