13000 Serves 8 Wed Aug 06 08:16:41 -0700 2008 Tue Feb 03 00:38:08 -0800 2009 Licensed http://www.chow.com/recipes/13000 Tue, 03 Feb 2009 08:38:08 GMT These boneless chicken wings, served in a shallow pool of red curry sauce, are a Bangkok favorite. The task of boning the wings can be frustrating at first, but the effort is well worth it. If you prefer not to serve the wings with the red curry sauce, a traditional accompaniment is bottled sriracha sauce or a spicy sweet-and-sour sauce topped with chopped peanuts. For restaurant production, steaming the wings prior to deep-frying simplifies and speeds up final cooking.

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For the filling combine the cilantro, garlic, fish sauce, pepper, salt, and ground dried shrimp in a small processor and process into a smooth paste.

Remove the paste to a bowl, stir in the scallions, carrot, noodles, pork, and diced shrimp, and combine well. (The filling can be made 1 day in advance.)

Stuff this mixture into the boned chicken wings, being careful not to overstuff them, as the filling will expand while cooking. A pastry bag fitted with a large plain tip is helpful. Close the skin around the open end and seal with a toothpick. (The stuffed chicken wings can be prepared 1 day in advance, wrapped individually in plastic film, and stored, refrigerated.)

Steam the stuffed wings for 15 to 20 minutes, or until the filling is cooked and set. Remove the toothpicks. The chicken wings may be used immediately or stored, refrigerated, overnight.

Heat a skillet over medium-high heat and add 1 cup [240 mL] of the thick coconut cream. Simmer until some of the oil separates. Add the red curry paste and stir well to combine. When fragrant, add the fish sauce, tamarind, sugar, and half the mak-root leaf, then add the remaining coconut milk while stirring. Cook until the sauce has reduced by half, and reserve warm.

Place 1 cup [240 mL] of the rice flour in a bowl or bag for dredging.

Combine the milk and egg together for an egg wash.

Combine the remaining rice flour with the panko breadcrumbs.

Dust the wings lightly in the rice flour by shaking briefly in the bag. Dip the wings in the egg wash, allowing the excess to drain off. Coat the wings in the panko breadcrumb mixture.

Deep-fry the wings at 365°F [185°C], in small batches, for about 5 minutes, or until they rise to the surface and are golden brown.

Add the fried wings to the warm red curry sauce and stir to coat the wings completely.

Ladle 3 tablespoons [45 mL] of sauce onto a plate and top with a stuffed chicken wing. The stuffed wing may also be sliced into medallions for presentation, with the wing tip standing. Garnish with the reserved makroot leaf, basil leaves, and red chile strips.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 tablespoon [15 mL] cilantro stems, chopped fine

]]> 4 garlic cloves, minced

]]> 1 tablespoon [15 mL] Thai fish sauce (nam pla)

]]> 1 tablespoon [15 mL] black pepper

]]> ½ teaspoon [3 mL] salt

]]> 1 teaspoon [5 mL] dried shrimp, ground (or prepared shrimp powder)

]]> 2 tablespoons [30 mL] scallion tops, sliced thin

]]> 2 tablespoons [30 mL] carrot, grated

]]> ¾ cup [180 mL] bean thread noodles, cut into 1-inch [2.5-cm] lengths and soaked in water

]]> 12 ounces [340 g] minced pork

]]> 4 ounces [110 g] shrimp, shelled, deveined, and finely diced

]]> 8 boned chicken wings (see Chef Notes)

]]> 3 cups [720 mL] coconut milk, unshaken (allowing the thicker cream to rise to the top)

]]> 3 tablespoons [45 mL] red curry paste (see page 297)

]]> 1 to 2 tablespoons [15 to 30 mL] Thai fish sauce (nam pla), or to taste

]]> ½ teaspoon [3 mL] tamarind liquid

]]> 1½ tablespoons [25 mL] palm or light brown sugar (optional)

]]> 1 tablespoon [15 mL] makroot leaf minced very fine (half reserved for garnish)

]]> 2 cups [480 mL] rice flour

]]> 1 cup [240 mL] milk

]]> 1 egg, beaten

]]> 1 cup [240 mL] panko breadcrumbs (Japanese-style breadcrumbs)

]]> Vegetable oil, for deep-frying

]]> ⅓ cup [80 mL] basil leaves, for garnish

]]> 1 tablespoon [15 mL] dried red chile, sliced lengthwise very fine, for garnish

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