Cooking Prawn Paste Chicken need not be tough. It's just the marinade that does most of the works. Marinate, fry, voila! Eat!
Ingredients:
16 mid-wings (about 600g)
3 tbs prawn paste
1 tbs oyster sauce
1 tbs sesame oil
1 tbs shaoxing wine
1 egg
3 tbs prawn paste
1 tbs oyster sauce
1 tbs sesame oil
1 tbs shaoxing wine
1 egg
1) Combine all of the above and let marinade in the fridge for at least 4 hours.
2) Prior to deep frying, coat wings with tapioca flour (1 cup or less), tap off excess flour and fry wings till golden.
Just so easy. Enjoy!
No comments:
Post a Comment