Shrimp Paste Chicken Wings

This was another star of the Easter Chicken Wing Party - shrimp paste wings. Shrimp paste is very pungent and gives food a wonder depth of flavour and deep frying it seemed to have enhanced the flavour even further. 

I let these marinade for an hour to make sure the flavour really went in. Fans of shrimp paste, this recipe is a must try!

10 chicken wings

4 tbsp oil
2 tsp shrimp paste
2 tsp garlic 
2 tsp sugar
2 tsp shaoxing wine 
½ tsp salt
Oil for deep frying

1. Marinade the wings with oil, shrimp paste, garlic, sugar, shaoxing wine, salt and leave for an hour
2. Heat oil for deep frying and when hot enough, add the wings and turn the heat onto medium. Deep fry wings for around 10-15 mins or until cooked (you can always take out one wing, cut to the bone and if cooked through, the rest of the wings will be fine)

3. Remove wings and lay on top of paper towel to soak up any excess oil
4. Dish up and serve immediately

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