Stuffed Chicken Wings

Ingredients

• 12 large chicken wings
• 175 g raw shrimp (prepped)
• 3 spring onions
• 25 g Ginger (1 piece)
• 2 Garlic cloves
• 250 g ground pork
• 1 tsp red curry paste
• 6 tbsp Thai fish sauce
• 0.5 lime
• 2 tbsp ketjap manis
• 1 Red Onion
• 0.5 cucumber
• 1 Mango
• 3 stems Thai basil
• 3 stems mint
• 2 tbsp rice vinegar
• Salt

Instructions

1. 1.

   Fold each chicken wing at the joint backward until the lower bone separates. Where the bone sat on the body, cut around the meat and press with a knife toward the joint to expose the bone; trim or break off the exposed bone.

2. 2.

   Cut shrimp along the back, remove the vein, wash, pat dry, and finely chop.

3. 3.

   Clean and slice spring onions, peel ginger and garlic. Finely chop all separately.

4. 4.

   In a bowl mix shrimp, ground pork, spring onions, ginger, garlic with curry paste and half the fish sauce; form into 12 equal balls.

5. 5.

   Place each ball into the prepared meat pockets and press back into wing shape. Seal each opening with a toothpick.

6. 6.

   Squeeze lime juice. Mix ketjap manis with 1 tbsp lime juice. Toss wings in this mixture and arrange on a greased or parchment-lined baking sheet. Bake at 200°C (180°C fan, gas 3) for 25 minutes.

7. 7.

   Meanwhile, peel and finely slice red onion. Clean cucumber, wash, halve lengthwise, deseed, and julienne into thin slices. Peel mango, cut off the stone, and dice into ~5 mm cubes.

8. 8.

   Wash Thai basil and mint, shake dry, pluck leaves, and roughly chop. Combine all salad ingredients with rice vinegar, remaining fish sauce, and a pinch of salt. Remove wings from oven and serve atop the mango salad.