Ingredient for marinate : Sesame oil, shrimp paste, sugar and 2 tbs of water
Mix all together
Flour for coating.. Rice flour and corn flour
Mid wings
Pour in the marinate sauce
Put them into zip lock bag then keep put them in the fridge for at least 30 mins
Get ready the flour: Rice flour and corn flour ratio 2:1
Light coat the mid wings
Ready to be fry in HCP
Deep fry
Yummilicious shrimp paste chicken.
Ingredient:
Chicken mid wings, or whole chicken cut up in big chunks
Marinate for about 15 chicken wings:
1 TBS - Shrimp Paste
1-1/2 TBS - Sugar
1 TBS - Sesame Oil
1 heaped TBS Grated Ginger (i omit this)
2 TBS Water to dilute the mixture
Rice flour
Corn flour
Method:
1. Wash clean chicken mid wings.
2. Mix the marinate in a bowl. Because personal taste differs, I strongly suggest you taste the marinate to see it suit your palette. The marinate should be a tad stronger than you would normally take because the chicken has not been added in.
3. Mix in the chicken ensure every pieces is coated evenly with marinate. Marinate at least for 30 mins.
4. The ratio of rice flour and corn flour should be 2:1. I have also added some pepper to lightly flavoured the flour.
5. Fry them till golden brown. Drained off the excess oil and served.
No comments:
Post a Comment