For Best Chefs America
Simpson Wong (of Cafe Asean) recently opened Chomp Chomp, a Singaporean restaurant in NYC's West Village. Wong uses shrimp paste in a number of dishes. Here is his recipe for Hah Zheung Gai - shrimp paste chicken wings.
5 lbs chicken wings (about 15 pieces)
Oil for frying
For the marinade:
4 tablespoons garlic juice
4 tablespoons ginger juice
5 tablespoons sprimp paste (hah zheung)
1 tablespoon salt
1 tablespoon sugar
For the chicken wing sauce:
1 1/2 cup chili paste
1 tablespoon distilled white vinegar
2 tablespoons sugar
2 tablespoons salt
2 tablespoons minced garlic
Chopped Chinese celery
1) Combine all the marinade ingredients.
2) Rub the marinade over the chicken wings, making sure all parts are covered. Set aside for at least 2 hours.
3) In a small bowl, mix all the ingredients for the chicken wing sauce.
4) Dust the wings with rice flour.
5) In a deep saute pan, heat the oil to 275 degrees F. Gently place the chicken wings in the oil, making sure they are completely submerged. Fry the wings for about 10 minutes, until they are golden.
6) Remove the wings from the oil and drain any excess oil. Drizzle the chicken wing sauce over the chicken. Sprinkle with chopped Chinese celery and crispy garlic.