There are two people on this earth I would like to blame for my recent addiction to shrimp paste fried chicken or they call it prawn paste fried chicken in Singapore. They are my sister and brother in law ! (I would like to thank them at the same time of course!). They brought me to this place to have dinner when I was in Singapore and when I saw this shrimp paste fried chicken on the menu, immediately it drew my attention and I was eager to try it and so we did.
Chicken wings are marinated in shrimp paste sauce and then deep-fried. If the shrimp paste part is not convincing, the deep-fried part should 😉 I love the savory taste when you bite into the crispy chicken wings.
I know not very many people, especially if you are not familiar with Southeast Asian cooking, adore shrimp paste (some people say it smells too strong!), but it is actually very tasty when you use it as a marinade ingredients in stir-frying and deep-frying.
Please don’t be mistaken with belacan, which is also made of fermented ground shrimp like shrimp paste, but belacan usually is dry and comes in block The shrim paste, of course, comes in paste form.
My husband was down right impressed by this shrimp paste fried chicken! “The best I’ve ever tasted” he said!
- 1 lb chicken wings 450 g, bones and skin intact
- 1 Tbsp corn starch
- 1/2 Tbsp rice flour
- 1 small egg beaten
- Peanut or grape seed oil for deep-frying
Shrimp paste sauce:
- 2 Tbsp shrimp paste
- 2 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- Pinch of white pepper powder
Mix all the ingredient for shrimp paste sauce and set aside. Combine the corn starch, rice flour and egg in a large mixing bowl, add in the shrimp paste sauce and stir everything to mix
Clean the chicken wings by rinsing in cold running water. Cut the chicken wing into two pieces (you can discard the wing tip if you like). Put the chicken into the marinade you prepare above. Make sure every piece is coated and let it marinade for at least one hour
When ready to fry, in a deep-pot, heat enough oil for deep-frying. If you have deep-fry thermometer, heat the oil until it registers 365 F. Fry the chicken few at a time, don't overcrowd the pot or you will lower the temperature of the oil too much and your chicken will end up too greasy. Place on paper towel and continue on with the rest until you are done frying all the chicken. Serve immediately as appetizers or as part of multi-course meal