Monday, November 30, 2009
Peek Kai Yad Sai ปีกไก่สอดไส้ Thai Stuffed Chicken Wings
I haven't met anyone who doesn't like this dish just yet; it is deep fried boneless (did I hear boneless?) chicken wings with lots of goodies stuffed into those little bodies! This is my first attempt and I must say it is a lot easier than I thought, although I do really appreciate all the ladies who used to make this for me when I was a little adorable child. You'll need a very sharp paring knife for this and after you have done the first one, you will be on a roll! They charged $6 each in a restaurant for a rather lack lustre one but I only spent $7 for all 7 fat stuffed wings - you do the calculation. I made a lemon chili sauce to go with the stuffed wings, if you have children at home they will be very quiet for a little while until they fight for the very last piece :)
P.S I started using sweet potato flour for coating whenever I'm doing deep frying food (after making Taiwanese fried chicken). Give it a try and see how much crunchier everything turns out!
8 chicken wings, drumlets removed (save it for boxing chicken) and bones removed from winglets
sweet potato flour for coating
oil for deep frying
for the stuffing you'll also need;
100g of pork mince
50g of prawn mince
half a carrot, shredded finely
25g of mung bean noodles, soaked and drained
2 spring onions, chopped
2 cloves of garlic, 3 coriander roots and 1/2 tbs of white pepper, pounded
dash of fish sauce
1/2 tbs of sugar
2 tbs of corn flour
mix everything well and work til you get a firm paste.
Start off with breaking all the connecting joints by twisting the wings.
Separate the winglets from the drumlets.
With a small sharp knife, loosen the meat and connecting tissues from the bones and carefully remove the bones.
Stuff the wings with filling.
Steam for 10 minutes on low heat, some filling might burst out during the steaming process.
Remove wings from the steamer when they are cool enough to handle, gently reshape whichever wings that need repair. Chuck it into the fridge to firm up. Just before frying dust it with sweet potato flour.
Drain well and serve with lemon chili sauce.