I love collecting recipe books. I have quite a collection now. This recipe that I found in one of my Thai cookbooks, I suspect, is an adaptation of the popular Thai stuffed chicken wings, peek kai yod sai, which usually involves deboning and stuffing of the bottom section of the chicken wings while keeping the skin intact. For this recipe we will use only the upper section of the chicken wing and remove the flesh to be used later. The prep time for this recipe is quite long, but believe me, it’s well worth the effort as you end up with beautiful chicken wings to impress the socks off your guests!

Ingredients

• 20- 25 upper chicken wing (chicken lollipop)
• 4-5 crab sticks
• ½ cup cooked prawn
• ½ large carrot
• 2 tbsp chopped coriander root
• ½ bulb garlic chopped garlic
• 2 tsp coarsely ground black pepper
• 4 tbsp soy sauce
• 1 large egg
• Breadcrumbs for coating
• Oil for frying

Method

Using a pointed knife, remove the skin and flesh. Discard the skin. Reserve the bones. If you have a mincer, mince the chicken, crab sticks, cooked prawn, and carrot. If not finely chop all mentioned ingredients. Pound the coriander root and garlic into a paste and add it to the minced ingredients along with the pepper and soy sauce. Mix well. Taking out small portions of the mix wrap it around a bone forming a ball roughly the size of a ping pong ball. Dip this in whisked egg and then in breadcrumbs. Repeat till all the reserved bones have been used up. Heat oil and deep fry till golden and the fillings are fully cooked through. Make sure not to heat the oil too high or the wings will brown without cooking inside. Serve with ketchup or any other spicy dipping sauce.