Monday, April 4, 2011
8 chicken wings
4 tbsp potato flour/corn flour.
Oil for deep frying
2tbsp shrimp paste
1 tbsp sugar
1 stalk corriander leaves ( chopped)
Clean and pat dry the chicken wings.
Mix with marinade and season for at least 30 mins ( the longer time the better it taste, keep in fridge)
Add the flour into the chicken wings, mix well and seasoned for another 30 mins.
( I use potato flour).
Heat up oil for deep frying, put in chicken wings and deep fry untill golden brown and cooked.
Dish and serve with white rice.