To make Deep Fried Prawn Paste Chicken Wing, you will need the following ingredients:
- Chicken wings
- Prawn paste
- Flour
- Cornstarch
- Egg
- Salt
- Pepper
- Oil for frying
Once you have gathered all the ingredients, follow these steps to make Deep Fried Prawn Paste Chicken Wing:
- In a bowl, mix together the prawn paste, flour, cornstarch, salt, and pepper. This mixture will be used to marinate the chicken wings.
- Add the chicken wings to the bowl and coat them well with the prawn paste mixture. Allow the chicken wings to marinate for at least 30 minutes, or preferably overnight for best flavor.
- In a separate bowl, beat the egg. Dip each marinated chicken wing into the beaten egg, making sure it is coated evenly.
- Heat oil in a deep fryer or a large pan to about 350°F (175°C).
- Place the coated chicken wings into the hot oil, being careful not to overcrowd the pan. Fry them for about 8-10 minutes, or until they turn golden brown and crispy.
Tip: To ensure even cooking, you can flip the chicken wings halfway through the frying process.
Once the chicken wings are cooked, remove them from the oil and drain them on a paper towel to remove excess oil. Serve hot, and enjoy your delicious Deep Fried Prawn Paste Chicken Wings!
Step-by-Step Guide for Deep Fried Prawn Paste Chicken Wing
Ingredients:
- 10 chicken wings
- 2 tablespoons prawn paste
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Oil for frying
Instructions:
- In a bowl, mix the prawn paste, cornstarch, soy sauce, sugar, and salt to create a marinade.
- Add the chicken wings to the marinade and mix well, ensuring each wing is evenly coated. Let it marinate for at least 30 minutes, but for the best results, leave it in the fridge overnight.
- Heat oil in a deep fryer or a large pot to about 180°C (350°F).
- Take each marinated chicken wing and dip it in the hot oil. Fry the wings in batches to avoid overcrowding the pot. Cook for about 8-10 minutes or until the wings turn golden brown and crispy.
- Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the Deep Fried Prawn Paste Chicken Wing hot and enjoy!
These Deep Fried Prawn Paste Chicken Wings are sure to be a hit at any gathering or even as a snack for yourself. The combination of prawn paste and chicken creates a flavorful and crispy dish that is hard to resist. Don’t forget to make extra because these wings will disappear quickly!
Preparation and Marination Process
1. Cleaning the chicken wings: Start by cleaning the chicken wings thoroughly under cold running water. Once cleaned, pat them dry with a paper towel to remove any excess moisture. This step not only helps to remove any bacteria or impurities but also ensures that the chicken wings cook evenly.
2. Preparing the marinade: To enhance the flavor of the chicken wings, prepare a marinade using prawn paste, garlic, ginger, soy sauce, oyster sauce, and a pinch of sugar. In a bowl, mix all the ingredients together until well combined. You can adjust the quantities of the ingredients according to your taste preferences.
Tip: For an extra kick of flavor, you can add some chili paste or chili flakes to the marinade.
3. Marinating the chicken wings: Place the cleaned chicken wings in a bowl or a ziplock bag and pour the marinade over them. Make sure all the wings are coated evenly with the marinade. Cover the bowl or seal the ziplock bag and refrigerate for at least 1 hour or overnight to allow the flavors to penetrate the meat.
| Ingredients: | Quantity: |
|---|---|
| Chicken wings | 1 pound |
| Prawn paste | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Sugar | A pinch |
Note: The marinade can also be used for other meats like chicken thighs, pork chops, or even prawns.
Coating Process
- Marinate the chicken wings: Before coating, marinate the chicken wings in prawn paste for at least 2 hours. This allows the flavors to penetrate the meat and infuse it with a rich taste.
- Prepare the coating mixture: In a bowl, mix all-purpose flour, cornstarch, salt, and your preferred spices. This combination provides a light and crispy texture to the chicken wings.
- Dredge the chicken wings: Take each marinated chicken wing and lightly coat it with the flour mixture, making sure to tap off any excess. This ensures an even coating and prevents the chicken wings from becoming too heavy or greasy.
- Rest the coated chicken wings: After dredging, let the coated chicken wings rest for about 10-15 minutes. This allows the coating to adhere well to the meat and helps to achieve a crispy texture when deep-fried.
Remember to handle the coated chicken wings gently to prevent the coating from falling off. Once the coating process is complete, the chicken wings are ready to be deep-fried to perfection!
Frying Process
When it comes to frying, the right temperature is crucial. The oil or fat should be heated to the perfect temperature, usually between 350-375°F (175-190°C), to ensure that the food is cooked evenly and retains its moisture. If the oil is too hot, the exterior of the food may brown too quickly while the inside remains undercooked. On the other hand, if the oil is not hot enough, the food may absorb excessive oil and become greasy.
It is also important to follow proper frying techniques to achieve crispy and golden results. One common technique is to coat the food with a batter or breading to create a protective layer that helps retain moisture and prevent the food from becoming greasy. Placing the food gently into the hot oil and avoiding overcrowding the frying pan or deep fryer is also crucial to ensure even cooking. It is best to fry in small batches, allowing enough space for the food to float freely and cook evenly.
| Key Points: |
|---|
| Temperature: Heat the oil to the right temperature for crispy and evenly-cooked results. |
| Coating: Use a batter or breading to create a protective layer that retains moisture and prevents greasiness. |
| Method: Gently place the food into the hot oil, avoiding overcrowding the frying pan or deep fryer. |
Frying is a versatile cooking technique that requires proper temperature control and frying methods to achieve crispy and delicious results. By following these key points, you can make the perfect Deep Fried Prawn Paste Chicken Wing that is crispy on the outside and juicy on the inside.
Serving and Enjoying
- Serve hot: Deep fried prawn paste chicken wings are best enjoyed while they are still hot and crispy. Serve them immediately after frying for the ultimate taste and texture.
- Garnish: Add a touch of freshness and color to your dish by garnishing it with some freshly chopped cilantro or spring onions. This will not only enhance the visual appeal but also add a burst of flavor.
- Sauce pairing: Deep fried prawn paste chicken wings pair well with a variety of sauces. Consider serving them with a sweet chili sauce, soy sauce, or even a homemade garlic aioli for dipping.
- Variations: If you want to take your dish to the next level, you can experiment with different coatings or marinades. Try adding some spices to the prawn paste mixture or coating the wings with a mix of breadcrumbs and sesame seeds for added crunch.
Remember, the key to enjoying deep fried prawn paste chicken wings is to savor each bite and appreciate the flavors and textures that this dish has to offer. Whether you’re serving it as an appetizer, snack, or main course, it’s sure to be a hit among your family and friends.
