Thursday, 12 July 2018

Crispy Shrimp Paste Chicken Wing (脆皮虾酱鸡翅)

During a recent eat out, we did not have a good experience for my kids' favourite 虾酱鸡.  The dish served was pathetic, for S$6.80, we got 4 tiny pieces of greasy and cold chicken wings!  I can tell right away that it is a reheat dish.

So decided to serve this at home and let them eat till hearts content.

Usually, I will just marinate with my golden rule of 1kg wings to 1 heap tbsp shrimp paste.  I did not bother to coat it with flour as this dish will be eaten up before even it gets cold.

Anyway, today I shall try making it as Crispy Shrimp Paste Chicken Wing  (脆皮虾酱鸡翅).

Findings: I did not find any difference by adding in additional of sauces.

I believe the trick is to marinate it longer rather than adding more condiments.

Perhaps next time, I shall try to deep fried it rather than air bake them which is now my favourite cooking method for this dish.

What you need:

1 kg chicken wings
2 tbsp shrimp paste
1 tbsp sesame oil
1 tbsp cornflour
Plain flour  (coating)


In a bag, add in shrimp paste, sesame oil and corn flour.  Rub thoroughly.

Add in chicken wings and rub the sauces with the wings.  Seal and chill overnight.

Brush a layer of oil on the wings before air-frying.

Bake at 170°C for 6 mins and turn for another 6 mins or until golden.