Tuesday, July 6, 2010

Shrimp Paste Chicken

This is one of my favourite dish when I go for Dim Sum, it is also known as Har Cheong Kai. Try making it yourself, it's really easy ; )

What You Need

About 10 wings
1 tbsp of HuaTiao wine
2 tbsp Lee Kum Kee shrimp paste
1 tbsp sesame oil
1 tsp sugar
1 egg
3 tbsp tapioca flour
3 tbsp rice flour
2 cloves garlic, minced

What To Do
  1. Mix all ingredients and wings together, leave it in fridge for at least 4hrs. Best overnight.
  2. Take it out of the fridge about 1hr before cooking to bring the meat to close room temperature
  3. Heat up oil in a wok and deep fry it till golden brown or cooked
NOTE: You can try using 1 tbsp LKK shrimp paste and 1 tbsp black shrimp paste(the rojak kind) for a more 'pungent' taste

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