Vietnamese Recipe for Stuffed Chicken Wings
INGREDIENTS- 12 large chicken wings
- enough oil for deep-frying
- 250g prawns (uncooked, shelled, deveined, chopped fine)
- 100g pork (minced)
- 1 small carrot (grate fine)
- 1 dried wood ear fungus
- 2 tbsp peanut oil
- 25g bean thread noodles
- 1 green onion (chopped fine)
- 2 tbsp lemon grass (chopped fine)
- 4 cloves garlic (crushed)
- 1 tbsp fish sauce
- 10 drained water chestnuts (chopped fine)
- 2 tbsp fresh coriander (chopped fine)
TIP: If you do not wish to use minced pork, you can certainly use other meat like chicken or beef.
- Place noodles in a large bowl
- Cover with boiling water, stand till tender
- Drain noodles, chop into 2cm lengths
- Place fungus in a bowl, add boiling water and stand for 20 mins
- Drain, discard stem and chopped fine
- Heat peanut oil in wok, stif-fry the onion, lemon grass, garlic, fish sauce, pork, carrot, chestnuts, coriander and fungus till pork is cooked (3 mins)
- Add prawns, stir over heat till pranws change color
- Stir in noodles then remove everything from wok to cool
- Cut thick section from chicken wings, leave middle piece and wing tip intact (save thick section for other recipe)
- Twist one wing at the middle, break joint
- Holding the bone, scrape the meat away from the bone without breaking the skin, pull and discard bone
- Repeat with remaining wings
- Fill 3/4 of the cavities with pork mixture (you need to allow the skin to shrink)
- Secure openings with toothpicks
- Heat oil in wok for deep-frying
- Deep fry wings in batches till browned lightly and cooked through
- Drain on absorbent paper
- Serve on a bed of snow pea sprouts if desired
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