Spicy chicken wings à la Stanley

Ingredients for 2 servings:

• 8 chicken wings
• 4 Pepper, red, long, mild
• 40 g ginger, fresh or frozen
• 40 g galangal, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 3 small chili peppers, green, fresh or frozen
• 800 g tomato juice
• 200 g chili sauce (spring roll sauce ala Sanur Beach)
• 16 g broth, granulated (mushroom bouillon)
• 4 tbsp oyster sauce
• 2 liters of frying oil
• 1 tsp tapioca flour
• 1 tbsp rice wine
• e.g. romaine lettuce
• n. B. Grapes, dark
• n. B. Mango pulp, cut into strips
• e.g. tomato slices
• e.g. Rambutan(s), peeled and pitted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cooked in a spicy marinade and deep-fried. Served on romaine lettuce and garnished with fruit. Recipe from Lombok, Indonesia.

Wash the chicken wings, remove any skin where possible, and cook the chicken wings in plenty of boiling, lightly salted water for 2 minutes. Strain, rinse, and drain well. Discard the cooking water. Wash the chilies and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Cut the fresh, washed, and peeled ginger and galangal crosswise into thin slices. Weigh the frozen goods. Wash the kaffir lime leaves and use them whole. Wash the chilies, cut crosswise into thin rings, leaving the seeds on and discarding the stems. Place the liquid marinade ingredients in a 3-liter casserole dish. Add the chicken wings and the remaining marinade ingredients and simmer for 30 minutes. Stir occasionally to prevent burning. Remove the chicken wings from the marinade with a slotted spoon and drain well. Allow the marinade to cool, then transfer it to a blender and blend at full speed until smooth. Take 50g of the puree, stir the tapioca flour with the rice wine until smooth, and add the mixture. Bring to a boil briefly to thicken the tapioca flour and serve as a dip. Freeze the remaining broth in portions and use it with spicy noodle dishes. Heat the frying oil to 220°C (428°F). Line the serving plates with lettuce leaves and prepare the fruit for garnishing. Brown the chicken wings in two batches in the frying oil for about 10-15 seconds. Transfer to the serving plates, garnish, serve with the dip, and enjoy.