Alitas de pollo rellenadas
Uno de mis entrantes favoritos en cualquier restaurante tailandés o vietnamita. Merece la pena el esfuerzo extra para poder prepararlo en casa para la familia. Alitas de pollo deshuesadas y rellenadas con una mezcla jugosa y suculenta de gambas, verduras y sabores típicos tailandeses. Sírvelas con salsa agridulce, salsa de soja para mojar o cualquier salsa picante y sabrosa.
Ingredientes
- Oil for frying
- 16-20 large chicken wings
- 1 flour
- 1 salt
- 1/2 tsp. freshly ground black pepper
- 2 large eggs
- 1/2 c. water
- 1/2 lb. shrimp, shelled, deveined, minced
- 1/2 c. long rice, soaked in hot water, drained, chopped
- 1/2 c. water chestnuts, chopped
- 1/4 c. fresh cilantro, chopped
- 1/4 c. black fungus, soaked, drained, chopped
- 1 TB dried shrimp, minced
- 3 stalks green onion, chopped
- 3 cloves garlic, minced
- 1 large egg, beaten
- 2 TB Aloha shoyu
- 1 TB Thai chili garlic paste
- 1 tsp. sesame seed oil
- pinch white pepper
Preparación
- 1
In a wok or deep fat fryer, heat oil.
- 2
In separate shallow bowls; place flour, salt and pepper; whisk together eggs and water; set aside.
- 3
De-bone chicken wing keeping skin and meat attached; leave bone in tip portion.
- 4
In a mixing bowl, combine stuffing ingredients. Stuff wings.
- 5
If desired; secure with toothpick.
- 6
Dredge chicken in flour mixture; dip in egg wash.
- 7
Dredge again in flour mixture.
- 8
Fry until golden.
- 9
--- How To Serve: ---
- 10
Drain on paper towels.
- 11
Serve with favorite dipping sauce; sweet and sour, Thai style, or Nuoc Cham.
- 12
Serves 4-6.
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