CHICKEN WINGS: Serve this as finger-food or as 1 of a few spectacular dishes to entertain with.

STUFFED CHICKEN WINGS WITH ALMONDS:



12 chicken wings, middle part only

½ lb. small shrimp, minced + 2 oz ground pork

tapioca starch

3 oz. toasted and finely-ground almonds

cooking oil for deep-frying


seasonings:

½ tsp. rice wine or dry sherry
½ tsp. salt + ¼ tsp. white pepper
½ tsp. sesame oil
1 egg white
1 tbsp. tapioca starch


Rinse and pat dry chicken wings. De-bone each piece and dredge in tapioca starch.

Mix shrimp paste and minced pork together and add in seasoning ingredients, stirring well to combine. Form shrimp mixture into a ball and wrap a shrimp ball around one end of each piece of chicken wing. Dredge this with ground almond.

Heat oil in wok or non-stick saucepan until 370 degrees or until a dry chopstick dipped into center of hot oil gives rise to instantaneous bubbles. Deep-fry chicken pieces for 3-4 minutes or until golden brown and cooked.


NOTE: Finely-ground cashew nuts can be used to substitute for almonds.