SHRIMP: Shrimp is a very versatile ingredient in Chinese cooking. Minced shrimp as a "paste" is often used as stuffing for vegetables or as a wonderful "coating" to chicken wings, as in this recipe.

DEEP-FRIED CHICKEN WINGS WITH SHRIMP PASTE百花炸雞翼:

12 chicken wings, middle sections only          

12 oz. small shrimp

1 tbsp. tapioca starch                                      

1 oz. toasted chopped almond****

cooking oil for deep-frying                             

salt and pepper

seasoning:

    ¾ tsp. salt + ½ tsp. sugar

    1 tsp. rice wine or dry sherry                      

    ¼ tsp. white pepper

    ½ tsp sesame oil                              

    1 egg white

    1 tbsp. tapioca starch          

Rinse, shell and de-vein shrimp. Pat dry with paper towels; then mince shrimp either with a chopper or by means of using a food processor with steel blade attached. Mix seasoning together and add into shrimp paste. Mix well together and set aside.

Rinse and pat dry chicken wings. De-bone each chicken piece, using a sharp knife to do so.  Season with salt and pepper to taste and coat wings with tapioca starch.

Divide shrimp paste into 12 portions.  Wrap one portion of shrimp paste over one end of each chicken piece; then coat it with chopped almond.

In wok or large saucepan, heat enough cooking oil for deep-frying to 370 degrees. Or test that it is ready by inserting a clean and dry chopstick into the middle of hot oil. If bubbles arise around the chopstick instantaneously, the oil is hot enough. Deep-fry chicken pieces for 3 minutes, or until golden brown. Drain on paper towels before serving.

****Chopped cashew nuts or peanuts (with caution for allergy) may be used instead of almond****