Crispy and bursting with flavours, this Thai style deep fried stuffed chicken wings make a tasty finger food. You can either eat it on its own or with your favourite dip.
This dish is readily found at streets stalls in Thailand, and is often served with a sweet Thai chilli sauce.
8 chicken wings, washed and marinated with ½ teaspoon salt and pepper
5 vermicelli, soaked and cut into short strips
5-6 kaffir lime leaves, sliced thinly
150g pork, minced
1 teaspoon corn flour
4 water chestnuts, peeled and chopped
1 teaspoon fish sauce or to taste
½ teaspoon sugar or to taste
1 clove garlic chopped
Dash of pepper
1 cup breadcrumbs
Thai chilli sauce (store bought)
Cooking oil for deep-frying
8 bamboo skewers
1. Slit the side of the wings to create a pocket of space.
2. In a bowl, combine the filling ingredients and adjust seasonings to taste.
3. Stuff filling into the pocket of the wing and use a bamboo skewer to close the pocket. Do not over stuff the wing as it will burst during steaming.
4. Steam wings over rapidly boiling water for 8-10 minutes.
5. Heat sufficient oil in a wok, dip steamed wings into beaten egg then roll over breadcrumbs.
6. Deep fry breaded wings until golden brown and serve with Thai chilly sauce.
With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.