Tuesday, August 6, 2013


Delicious wings stuffed with Chinese ham, small prawns and mushroom with cashew nuts.


7 pairs of chicken wings
¼ cup Chinese style ham strips
¼ cup celery strips
1 egg white
2 tsp. cornstarch
Oil for frying

Prepare chicken wings. Use only the second joint. Hold firmly and force out the 2 small bones. Then insert ham and celery with into each deboned wing. Boil slightly then drain very well. Mix with egg white. Before frying add cornstarch. Mix well and quick-fry in hot oil. Set aside.

14 pieces of fresh small prawns, shelled
1 tsp. ginger juice
Oil for frying
6 pieces gizzards

Slit shrimps at the back. Before deveining, mix with salt then rinse immediately (this makes the shrimps crispy). Drain. Mix with ginger juice. Quick fry the shrimps in oil until it curls into a ball. Set aside. Cut gizzards into two. Score and remove the white hard side.
Boil in water. Drain and set aside.

1 tbsp. oil
2 tsp. minced garlic
¼ cup leeks, white part only cut into 1” long
3 ginger slices
½ cup sliced carrot, butterfly style
12 pieces straw or button mushrooms
1 tbsp. dry cherry
1 ½ tbsp. oyster sauce
Salt and pepper to taste
Cornstarch dissolved in water
1 tsp. sesame oil
Chopped walnuts or cashew nuts

Heat oil. Stir fry garlic, leeks, ginger, carrots and mushrooms.
Add stuffed chicken wings, prawns and gizzard. Sprinkle cherry. Season with oyster sauce, salt and pepper to taste. Thicken with cornstarch. Add sesame oil. Garnish with nuts.

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