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.
De-boned 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.
Stuffed Chicken Wings
- Oil for frying
- 16-20 large chicken wings
- 1 flour
- 1 salt
- 1/2 tsp. freshly ground black pepper
- 2 large eggs
- 1/2 c. water
- 1/2 lb. shrimp, shelled, deveined, minced
- 1/2 c. long rice, soaked in hot water, drained, chopped
- 1/2 c. water chestnuts, chopped
- 1/4 c. fresh cilantro, chopped
- 1/4 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.
How To Serve:
- Drain on paper towels.
- Serve with favorite dipping sauce; sweet and sour, Thai style, or Nuoc Cham.
- Serves 4-6.