Recipe by Dropbear
I drive 3 surburbs across to buy these from my faviorite thai resturant.. i have finaly got the recipe... yummmmmm
Top Review by luvmybge
OMG.... So much work deboning whole wings. They were delicious.. but I'll never do it again. It's just too much work and too much mess!! Once I stuffed them (hard to do that)... I guess I stuffed them too much because they exploded a little when I steamed them.... then cooled them... then baked for 1/2 hour. I'll tell you... they were very good... but so much work. I'm posting pictures of the wings that I deboned... and then the finished product. I served them with a dipping sauce. These things are a treat.
- 8 chicken wings
- 120 g vermicelli rice noodles
- 30 g dried wood ear mushrooms
- 120 g ground pork
- 1 small onion, minced
- 1 small carrot, diced
- 1 egg, beaten
- 1 tablespoon fish sauce
- salt and pepper
- 1 teaspoon cornflour
Directions See How It's Made
- Preheat the oven to 200c.
- De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
- Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
- Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices.
- Mix all other stuffing ingredients together. The mixture should be firm.
- Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
- Steam the stuffed wings for 10-15 minutes.
- After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
- Serve on a bed of lettuce as a starter,with this dipping sauce:.
- Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.