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Crispy Chicken Wings with Shrimp Paste and Almonds

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Crispy Chicken Wings with Shrimp Paste and Almonds

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At first look, the fried chicken wing is standing straight up on the cucumber slices, covered with almond slices and looking like a dragon fruit and sugar apple. To create this unique dish, the chef applies Baihua (shrimp paste) to the chicken wings, sticks the almond slices one by one to the outer layer, and finally deep fries the chicken in a wok.

The use of shrimp paste and almonds in cooking has been observed in Asian cuisine for many centuries, and the combination of the two deliver a unique experience to your taste buds, in both taste and the pleasant crispy texture of the dish.

The chicken wings themselves are tender and juicy, and the shrimp paste further helps to form a natural, smooth and tender experience. You can’t even feel the presence of chicken skin. It’s a wonderful dish, Crispy Chicken Wings with Shrimp Paste and Almonds.

Recipe

PRE TIME: 25 min

COOKING TIME: 30 min

TOTAL TIME: 55 min

2 SERVING

Ingredients:

2 pieces Chicken wings
0.25 tsp. Black pepper
0.25 tsp. Salt
0.5 tsp. Starch flour
0.25 sp White pepper
3.5 oz. Almonds
7 oz. Baihua (shrimp paste) or shrimp

Directions:

Step 1

Onto your chicken wings, add a pinch of starch flour, salt, and black pepper. Marinate for 30 minutes.

Step 2

Chop the shrimp into tiny pieces, then pound with the blunt end to form a paste.

Step 3

Add white pepper and salt to the paste and mix thoroughly

Step 4

Apply the shrimp paste to the chicken wings.

Step 5

Stick almond slices, one by one, onto the wings in a pine-cone pattern

Step 6

Deep fry the chicken wings one after the other. Ensure the temperature is at least 250°F/120°C. Each wing should be fried for about 10 minutes.

Step 7

Serve your dish on a plate with vegetables and your choice of sauce. You can even try rearranging the shape of the almond slices on the wing to create your own shapes and designs!