Prawn Paste Chicken (Har Cheong Gai)
Prawn paste chicken is a Singapore favourite zichar dish that is enjoyed by every Singaporeans. The pungent smell from the fermented prawn paste is the whole esscene of the dish. The batter is light and crispy but the inside of the chicken wings should be busting with juices.
- 3 tbsp Shrimp sauce
- 1 tbsp Sesame Oil
- 1 tbsp Hua Diao
- 1 tsp White Pepper
- 1 tsp MSG
- 1/2 tbsp Maggi Soya Sauce
- 100 g Self Raising Flour
- 100 g Tapioca Starch
- 1 qty egg
- 120 ml Water
- 1/8 tsp Baking Soda
Mix all the ingredients for the seasoning sauce together in a bowl.
Add the seasoning sauce to the wings and mix well. Leave in fridge to marinate for 2 hours.
Mix the batter ingredients into a smooth batter. Add to the marinated wings and mix well and leave in the fridge to season until you are ready to fry.
Heat oil to 180°C and fry the wings till golden brown, takes approximately around 5-8 mins. Separate the wings using a chopstick if they start to stick together in the oil.
Drain the excess oil away on kitchen towel.
Serve with belacan chilli!
- You can easily find Lee Kum Kee shrimps paste in any supermarkets for this recipe. However if you are looking for the super pungent one, you have to visit Yu Hwa to buy the one imported from Hongkong.
- Mid wing joint work best for this recipe.
Serving: 200gCalories: 386kcal