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| 4 Large | Chicken Wings |
| Lean Pork, Finely Minced | |
| 3 | Spring Onions |
| 55g | Cooked & Chopped Peeled Prawns |
| 2 Tablespoons | Fish Sauce |
| Freshly Ground Black Pepper | |
| Vegetable Oil for Deep Frying | |
| Rice Flour for Coating | |
| 2 | Cloves of Garlic, Chopped |
| 3 | Coriander Roots, Chopped |
| Lettuce Leaves, To Garnish | |
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1. |
Bend
the Chicken Wings back against the joint and use a small sharp knife to
cut around the top of the bone that attaches the wing to the Chickens
body. With the knife, scrape the meat and skin down the bone so that you can break the bone free at the joint. |
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2. |
Ease
the skin down the joint and detach from the flesh and bone. Scrape off the flesh and skin from the rest of the bones. Remove the bones at the joint leaving the end section. |
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3. |
Chop up the
removed Chicken flesh and make it up to 175g with the minced pork.
Place the meat in a bowl and mix in the prawns and spring onions. |
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4. |
Use a pestle and mortar to
pound together the coriander roots and garlic, then stir in the fish sauce
and black pepper. Pour this over the stuffed wings and put aside for
30 minutes. |
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