Cambodian style red curry...Modified my way

I remember going to home BBQ’s and family get to togethers and seeing this dish. Modified and cooked in many ways in accordance to their own personal style. My personal style is the Cambodian style, sweet and simple.....just the way mum makes it....







Ingredients

1kg of chicken drum sticks
3 red onions
Carrots (as many as you want)
Small potato (as many as you want)
Fish sauce
Sugar or Palm sugar
Red Curry Paste (can be bought at any Asian supermarket)
Garlic (2 cloves) Coconut milk (2 cans)

Cooking Time
43 minutes


Steps:

1. Heat a deep pot for 2 minutes and add 1 table spoon of oil. Then add some small coarsely chopped garlic ( 2 cloves )
2. Once the garlic has browned, add the curry paste and red onion to fry off some of the aroma and then add half a tin of coconut milk. Stir the mixture and let it cook for 1 min and then add the chicken drumsticks. Stir the mixture to ensure it covers the drumstick and pop the lid on for 15 minutes to medium heat.
3. After simmering for 15 minutes, add the rest of the coconut milk plus the extra can and add some water to half way up the pot. Add the potato and pop the lid back on and simmer on medium heat for another 15 minutes.
4. Add the carrots and let cook for another 10 minutes.

Serve with either rice, vermicelli (my style) or bread.

Deep fried chicken wings stuffed with prawns

My mum taught me how to debone the wings when I was a lot younger and after encountering many so called ‘chicken bone splinters’, I can now say ‘my mum taught me how to do that’. This is my own version of the recipe crispy and a hint of paprika.







1.5kg of Deboned Chicken Wings

Stuffing mixture
300g of Green banana prawns deveined
200g of Pork Mince
50g of dried mushroom
50g of sliced bamboo
50g chestnuts
100g of thin clear noodles
3 cloves of minced garlic
1 tbsp of Fish Sauce
0.5 tsp of salt
0.5 tsp of pepper
0.5 tsp of MSG (Optional)
0.5 tsp of sugar

Marinate
1 tbsp of Honey
2 tbsp of Soya Sauce
0.5 tsp of pepper

Batter
1 cup of flour
1 cup of Milk
Tbsp of Paprika
Salt and Pepper to taste
2 cup of bread crumb

3 cups of oil
Handful of Coriander and Spring Onion Optional

Preparation
1. Debone Chicken wings
2. Dice chestnuts into small pieces
3. Soak clear noodles in boiling water for 5 mins or until soft
4. Soak dried mushroom in boiling water for 5 mins or until soft
5. To prepare the batter. Sift flour into a small mixing bowl, add salt, pepper and paprika. Add milk in last and mix well. The batter should resemble a smooth consistency.

Cooking
1. Place deboned chicken wings in a large bowl, put honey, soya sauce and pepper and mix well. Cover with cling wrap and marinate for 2 hours or overnight if you have time
2. To prepare the stuffing, chop prawns into small pieces and place into a small mixing bowl and add pork mince, garlic, mushroom and bamboo. Season the stuffing with salt, pepper and fish sauce.
3. Remove the marinated chicken wings from the refrigerator and for each put prepared stuffing each chicken wing
4. Once ready cover all the chicken wings in the batter and bread crumb
5. Place oil in a deep frying pot and wait until oil is hot. Once ready place the chicken wings in the pot, making sure there is room and lower heat. Cook the chicken wings until golden and crisp approximately 10-15 mins.
6. Place cooked chicken wings in a oil strainer to remove excess oil
7. Serve on a plate and garnish with coriander and spring onions

Note: cooking the chicken wings on lower heat ensures the chicken is cooked thoroughly inside out.