John Myers
Contents
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Ingredients
For the marinade:
- 4 Hot peppers, red, long, mild
- 40 g Ginger slices, fresh or frozen
- 40 g Galangal slices, fresh or frozen
- 4 Kaffir lime leaves, fresh or frozen
- 4 small Chilies, green, fresh or frozen
- 800 g Tomato juice
- 200 g Spring roll sauce ala Sanur Beach
- 16 g Mushroom bouillon, grainy
- 4 tbsp Oyster sauce, (Saus Tiram)
Also:
- 2 liter Frying oil
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
To garnish:
- Romaine lettuce leaves
- Grapes, black
- Mango strips
- Tomato slices
- Rambutan, peeled and pitted
Instructions
- Wash the chicken wings, remove the skin, if possible, and cook for 2 minutes in plenty of boiling, lightly salted water. Strain and rinse and drain well. Discard the cooking water.
- Wash the peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Cut the fresh, washed and peeled ginger and galangal crosswise into thin slices. Weigh frozen goods. Wash the kaffir lime leaves and use them whole. Wash the chillies, cut across into thin rings, leave the grains and discard the stalks.
- Put the liquid ingredients for the marinade in a 3-liter casserole. Add the chicken wings and the remaining ingredients for the marinade and simmer for 30 minutes. Stir every now and then so that nothing burns. Remove the chicken wings from the marinade with a slotted spoon and drain well.
- Let the marinade cool down, put it in a blender and purée finely at high speed. Take 50 g of the puree, dissolve the tapioca flour in the travel wine and add the mixture. Bring to the boil briefly so that the tapioca flour binds and serve as a dip. Freeze the rest of the stock in portions and use it with spicy pasta dishes.
- Heat the frying oil to 220 degrees. Line the serving plates with lettuce leaves and prepare the fruits for garnish. Brown the chicken wings in 2 portions in the deep-frying oil for approx. 10-15 seconds. Place on the serving plates, garnish, serve with the dip and enjoy.
