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🍽️ Stuffed Chicken Wings

484 kcal · 30 min · 4 servings

Ingredients

• 12 as large as possible chicken wings
• 175 g raw shrimp (kitchen-ready)
• 3 spring onions
• 25 g ginger (1 piece)
• 2 garlic cloves
• 250 g minced 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 sprigs Thai basil
• 3 sprigs mint
• 2 tbsp rice vinegar
• salt

Instructions

1. 1. Bend the joints of the chicken wings backward until the lower bone is exposed.
2. 2. Cut the meat around the exposed bone area.
3. 3. Press with the knife towards the joint to separate the meat from the bone.
4. 4. Cut or break off the exposed bone.
5. 5. Cut the shrimp open along the back.
6. 6. Remove the vein from the shrimp.
7. 7. Wash the shrimp and pat them dry.
8. 8. Finely chop the shrimp.
9. 9. Clean and wash the spring onions.
10. 10. Peel the ginger and the garlic.
11. 11. Finely chop the spring onions, ginger, and garlic separately.
12. 12. Place the chopped shrimp, minced pork, spring onions, ginger, and garlic into a bowl.
13. 13. Add the curry paste and half of the fish sauce.
14. 14. Mix the ingredients thoroughly.
15. 15. Shape the mixture into twelve equal-sized balls.
16. 16. Fill the meat pockets of the wings with the balls.
17. 17. Press the wings back into their original shape.
18. 18. Close the opening of each wing with a toothpick.
19. 19. Squeeze the lime.
20. 20. Mix Ketjap manis with one tablespoon of lime juice.
21. 21. Toss the wings in the sauce.
22. 22. Place the wings side by side on a greased or parchment-lined baking sheet.
23. 23. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3).
24. 24. Roast the wings in the oven for 25 minutes.
25. 25. Meanwhile, peel the red onion and slice it finely.
26. 26. Clean and wash the cucumber.
27. 27. Halve the cucumber lengthwise and remove the core.
28. 28. Shred the cucumber into thin slices.
29. 29. Peel the mango and slice it off the stone.
30. 30. Cut the mango slices into cubes of about 5 millimeters.
31. 31. Wash the Thai basil and mint.
32. 32. Shake the herbs dry.
33. 33. Pluck the leaves from the stems.
34. 34. Chop the herbs roughly.
35. 35. Mix all salad ingredients with rice vinegar, the remaining fish sauce, and a pinch of salt.
36. 36. Remove the wings from the oven.
37. 37. Serve the wings with the mango salad.

Nutrition per serving

• kcal: 484
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 14 g