← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 kg chicken mid-joints and drumettes
• 2 tbsp Fermented shrimp sauce (har cheong / ha jeung)
• 1 tbsp Oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp Toasted sesame oil
• 2 tsp Sugar
• 2 cm piece Ginger, grated, juice only
• 1 Eggs, beaten
• 3 tbsp plain flour
• 3 tbsp Cornflour (cornstarch)
• ½ tsp Bicarbonate of soda (optional)
• oil, for deep-frying
• chilli sauce, to serve

Method

1. Mix the prawn paste, oyster sauce, wine, sesame oil, sugar and ginger juice, rub it all over the wings and marinate in the fridge for at least 4 hours or overnight.
2. Stir in the egg, then add the flour, cornflour and baking soda (if using) and mix into a thin, sticky coating on every piece.
3. Heat 6 cm of oil to 170°C (340°F). Fry the wings in batches for 7–8 min until golden and cooked through (75°C/165°F), then drain on a rack.
4. Raise the oil to 180°C (350°F) and fry again for 1–2 min until deep golden and very crisp. Serve hot with chilli sauce and lime.

Tips

• Prawn paste (har cheong) browns fast; keep an eye on the oil temperature so the wings do not darken before they are cooked.
• Contains shellfish, wheat, egg and soy.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook The Meatmen