150 g chicken wings
To make the batter
80 g self-raising flour
120 g water
The filling
45 g minced chicken (or pork)
25 g fresh mushroom finely sliced
10 g cauliflower finely sliced
7 g white cabbage finely sliced
7 g celery finely sliced
10 g white onion finely sliced
7 g vermicelli, chopped 2 cm
1 g pepper powder
8 g sugar
17 g light soya sauce
7 g vegetable oil
5 g garlic & coriander root (902)
For the garnish
1 banana leave
50 g salad leaves Portion : 290g net weight |
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Mix the self-raising flour with 150ml water to make a batter,
and then set aside.
Soak the vermicelli for 15 minutes in cold water, and then cut
into 5cm lengths.
To make the filling, mix the minced chicken in a bowl, with the
sauces, pepper, sugar and oil. Knead well, and then mix in the
vermicelli. Add the vegetables and mix lightly.
Set aside.
De-bone the chicken wings. Clean well and remove any feathers.
Hold a chicken wing between the thumb and forefinger and spoon
in 1/3 of the filling into the cavity.
Press down lightly so that the filling is firm, and then fold
the flap of skin over the top to seal.
Heat deep-frying oil to 180˚c and, holding a chicken wing by the
tip, dip it into the prepared batter then, using a pair of
kitchen tongs, into the frying oil, retaining it for a few
seconds and the gently releasing it.
Repeat with the remaining wings.
Deep-fry the wings for about 7 minutes until golden-brown. (When
the wings rise to the surface of the oil they are done.)
Remove and drain on absorbent paper.
Transfer to a dish lined with green salad leaves.
Serve Red Chilli Sweet & Sour Sauce separately in a bowl.
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