Recipe

Hosted By
Ellice & Monty

		Peek Gai Yod Sai - Angel Wings
		Serving Size - 10
		Prepared By - Ellice & Monty
		Recipe Rating	Printer Friendly Recipe

10-12 chicken wings

Rice or wheat flour

Peanut oil for frying

MARINADE:

2 teaspoons fish sauce

1/2 cup lemon grass, very finely minced Frozen is fine

1/4 cup minced garlic

1 tsp sugar

1-2 tsp freshly ground black pepper

1/2 cup of chopped cilantro

STUFFING:

4 oz Raw shrimp, chopped

1 lb Pork finely minced or ground

4 tsp Fish Sauce

2 Garlic Cloves microplaned to a paste or finely minced

2-4 kaffir lime leaves slivered, remove center rib

2 green onions, minced

3 Birds Eye Chiles finely minced

1 tsp Black pepper

1 Carrot finely julienned – cut into ½ inch strip

1 Package of Vermicelli Mung bean noodles – cooked in hot water until soft – 2-3 minutes – cut into 1” strips.

If deep frying: Rice flour for coating Debone chicken wings. Marinade: Combine marinade ingredients – mix well. Add deboned chicken wings and let it sit, overnight. Wipe off marinade with towel – don’t rinse. Filing: Place pork and shrimp in the bowl of your food processor with the fish sauce and garlic and pulse to a paste. Add kaffir leaves, green onions and chile Pulse until well mixed. Put meat mixture in a bowl. Add the cut carrot and vermicelli noodles. Mix well. Fill each chicken wing with mixture, but do not overfill or they will burst when cooked. Secure end with a toothpick. Put wings in steamer and steam for 10-20 minutes to internal temp of 165 F. Remove wings from steamer. Cool. ***If you want to: at this point you can freeze. Just thaw and… Roll in rice flour (or wheat flour) and dust off excess. Heat oil in a wok to 350 and deep-fry the wings until they are golden brown. Approximately 4 minutes per side. Serve with Thai Sweet Hot Chilli Sauce