Thai Stuffed Chicken Wing (Peek Kai Pad Sai)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

Growing up in Singapore my late grandma will made this dish at least once a week. She is from Thailand and married to my late grandpa in China. I was very surprised when I heard she was a Thai. I always wonder how come my late grandma always loved cooking Thai food. When I was six years old it was my late mom who told me.

I can say that my late grandma was a very great cook especially cooking any dishes that are hot and spicy. I learned to eat hot and spicy food from her for years until one day my taste buds changed when my son was born. I love this dish because of the crunchiness and the meat stuffing. It is very easy and simple to prepare and cook. Enjoy!

 

 

Ingredients:

12 chicken wings, drumlets removed, carefully removed two bones from the winglet

Sweet Potato flour for coating

Canola/vegetable/corn oil

 

Stuffing:

75g ground shrimps

150g ground pork

40g Mung bean noodles (glass noodles), soaked with room temperature water and drained well

5 cloves garlic, peeled, 5 pieces cilantro roots and ¾ tablespoon ground white pepper, pounded together

1 small carrot, peeled and shredded finely

3 stalks green onion, cleaned and chopped

3 tablespoons cornstarch

¾ tablespoon raw sugar

¼ tablespoon fish sauce

Method: 

Place all the above stuffing ingredients in a mixing bowl and knead until it forms a firm paste.

 

 

Method:

Stuff the boneless winglet with the pork mixture.

Meanwhile, heat a steamer with water over medium-high heat and bring it to a boil.

Place the stuffed winglets in the steamer rack and transfer to the steamer. Reduce heat to low and steam the stuffed winglets for 10-12 minutes. (Some of the stuffed winglet might burst during the steaming and to avoid this from happening do not over stuffed them).

Remove stuffed winglets from the steamer and cool down a little before taking the winglets out. Reshape the stuffed wings if it needs a shape. Then transfer the winglets to the refrigerator and chill for about 10 minutes.

Heat a frying pan/fryer with canola/vegetable/corn oil over medium-high heat.

Meanwhile, remove winglets from the refrigerator and drench into the sweet potato flour to all of them. Drop the winglets in batches into the hot oil and deep-fry until gold brown. Drain well on a lined (with kitchen paper towels) baking pan/dish.

Serve with chili sauce/soy sauce/Sriracha Mayo.

 

This entry was posted in Chinese Recipes, Pork and Beef, Poultry, Southeast Asian (SEA). Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>