One of my favorite appetizers at any Thai or Vietnamese restaurant. It is worth the extra effort to be able to create this at home for your family.Deboned chicken wings, stuffed with a succulent and juicy mixture of shrimp, vegetables and familiar Thai flavors. Serve with sweet and sour sauce, soy dipping sauce or any spicy savory sauce.
Oil for frying
16-20 large chicken wings
1 c. flour
1 tsp. salt
½ tsp. freshly ground black pepper
2 large eggs
¼ c. water
½ lb. shrimp, shelled, deveined, minced
½ c. long rice, soaked in hot water, drained, chopped
½ c. water chestnuts, chopped
¼ c. fresh cilantro, chopped
¼ c. black fungus, soaked, drained, chopped
1 TB dried shrimp, minced
3 stalks green onion, chopped
3 cloves garlic, minced
1 large egg, beaten
2 TB Aloha shoyu
1 TB Thai chili garlic paste
1 tsp. sesame seed oil
pinch white pepper
In a wok or deep fat fryer, heat oil. In separate shallow bowls; place flour, salt and pepper; whisk together eggs and water; set aside. De-bone chicken wing keeping skin and meat attached; leave bone in tip portion. In a mixing bowl, combine stuffing ingredients. Stuff wings. If desired; secure with toothpick. Dredge chicken in flour mixture; dip in egg wash. Dredge again in flour mixture. Fry until golden.
Drain on paper towels. Serve with favorite dipping sauce; sweet and sour, Thai style, or Nuoc Cham. Serves 4-6.
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