This Thai recipe is very easy to cook once you get the knack of it.
De-boning the chicken wings can be somewhat difficult at first but
becomes easier with practice. Some care is required in order to keep the
wings intact so that they can be filled later on. Damaged wings will not
hold stuffing and all efforts would have gone to waste. Once you have
learned how to stuff chicken wings, everything else would seem easy.
Ingredients:
4 large chicken wings
1 tablespoons curry powder
200g peeled prawns
100g minced pork
1 tablespoon carrot made into thin cuts
1 tablespoons celery finely cut
1 tablespoon water chestnuts cut into small pieces
1 teaspoon Salt
1 teaspoon Sugar
Steps:
Using a sharp knife, pull the flesh away from the end of the
chicken wing that was previously attached to the body. Cut through
the tendons as you come across them. Pull the flesh away from the
bone until you reach the first joint. Cut the flesh from the joint
at this point and continue to pull the flesh, going towards the tip
of the wing. Slash the bone without damaging the joint. The other
wings should be de-boned in the same manner. Some use scissors for
this process.
Smear curry powder over the wings and work the powder into the
skin of the wings with the fingers.
Blend prawns, pork, carrot, celery, water chestnuts, salt and
sugar into a paste.
The hollow chicken wings are then filled with this paste.
The chicken wings are steamed for ten minutes.
Allow to cool
Deep-fry the chicken wings until a nice color is obtained.
Serve with sauce.
As you can see, only the de-boning requires some effort and care. The
remaining procedure is very simple and should not take a lot of time.
The end-result is also very rewarding as the sweet taste of the prawn
paste simply explodes in the mouth as one chews a chunk of meat.
