Prawn paste chicken wings (har cheong gai) recipe
ANYONE who has tried the famous chicken wings in Ice Cold Beer in Emerald Hill, Singapore, would know for sure how easily it is the best har cheong gai in the island.
My friends and I have been loyal patrons of that classic establishment for more than two decades. Now, even my family, including my late mother, has cherished the same tradition.
Our recent trip to the Lion City allowed us to try the wings once again, and wow, how the wings have remained consistent over the years. No wonder that come rain or shine, the place is always packed to the brim with customers.
Here’s a version of the prawn paste chicken wings you can easily make at home. This can also be another option whenever fried chicken cravings hit.
Ingredients:
2 kilograms chicken wings, option to use only mid-joint 1/4 cup prawn paste
1/4 cup shao xing wine (or sub white wine vinegar) 1/4 cup tbsp sesame oil
White pepper
1 to 2 tbsp sugar
Optional: oyster sauce, about 3 tbsp
For the batter:
1/2 cup all purpose flour
1/2 cup potato starch
1/2 tsp baking powder
1/4 to 1/2 cup sparkling water
1 egg, beaten
Procedure:
1. Mix all ingredients in a bowl and marinate for a few hours to overnight. No need for salt here because the saltiness will be coming from the prawn paste.
2. In a deep fryer, heat oil to 180 degrees celsius.
3. In a separate bowl, combine all ingredients for the batter.
4. Coat the wings in the batter and shake excess.
5. Proceed to deep fry for about five to seven minutes or until the wings are golden.
6. Place the wings in a plate with paper towels to drain excess oil.
7. Serve warm with your choice of sides and dipping sauce.
Yield: Serves 4 to 6
Happy cooking!
The author may be reached at kaycalpolugtu@gmail.com or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.