Stuffed Chicken Wings

Serves 4

Wings & Stuffing
8 chicken wings
8 oz. shrimp, chopped
3 oz. ground pork
1 oz. carrot, sliced
1 oz. water chestnut, sliced
1 oz. Chinese parsley, chopped
1 oz green onion, chopped
1 Tbsp. unsalted granulated garlic
2 Tbsp. fish sauce or Shoyu Soy Sauce
1 Tbsp. sesame seed
Large pinch of ground pepper
First, debone chicken wings with your thumb, pressing along the bone until you can remove it.
In a mixing bowl, combine all the remaining ingredients and stuff into the chicken wings.

Batter & Bake
2 eggs, beaten
2 cups. panko breadcrumbs
• Preheat oven to 3 50°F.
• Dip the stuffed wings into the beaten eggs and then coat them with breadcrumbs. Bake for 15 to 20 minutes, depending on how much stuffing is in the wings. Bake until the chicken turns brown. You may also choose to deep-fry at 325°F to 350°F until brown. You may serve this dish with Cucumber Salad, Sweet & Sour Pineapple Plum Vinaigrette or Thai Peanut Sauce