Recipe Inspiration

Ingredients...

3kg chicken wings, tips removed, drums

and flat separated

25g celery salt

10g white pepper

375ml buttermilk

500g cornflour

125g rice flour

Oli for frying

SAUCE

500g caster sugar

250ml fish sauce

30g Essential Cuisine Asian Aromatic Base

750ml water

100g cornflour, mixed with a little water

GARNISH

30g fresh Thai basil, finely chopped

30g fresh mint, finely chopped

150g desiccated coconut, lightly toasted

50g red chillies, finely sliced

150g crispy onions

100g crushed peanuts

3 limes, cut into wedges

Method...

1. Preheat a fryer to 180°c

2. In a large bowl combine the wings with the dry spices and buttermilk. Leave to marinate for up to 4 hours. Drain off excess marinade and toss through the flours. Keep chilled until ready to fry.

3. For the sauce. In a saucepan bring the water with the sugar to the boil and reduce to a syrup. Add the fish sauce and Essential Cuisine Asian Aromatic Base and continue to boil.

4. Pour in the cornflour mixture to thicken the sauce, whisking to make sure there aren’t any lumps.

5. Place the wings into a fryer basket in small batches. Cook for 7-8 minutes or until core temp of 75°c is reached.

6. In a deep serving dish pile up the wings. Pour the sauce over the top, add all the garnishes and serve with the lime wedges.