Saturday, October 18, 2014

Prawn Paste Chicken (Har Cheong Gai)

A dish commonly found  in many cze char stalls in Singapore, yummy delicious sinful deep fried chicken marinated in shrimp sauce

My drumlettes were too well coated with thick batter they turned out so crispy, yum!

Crispy on the outside, juicy on the inside. Finger licking good! :)

Recipe adapted from DreamersLoft

What you need:

Marinate together:
20 pcs drumlettes (original recipe: 10 wings)
2 tbsp shrimp sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1/2 tsp pepper

For the batter:
50g plain flour
50g tapioca starch
1 small egg
1/8 tsp baking powder
1/8 tsp baking soda
60ml water


  1. Mix all marinade ingredients, make sure chicken are thoroughly coated
  2. Mix all batter ingredients til form smooth paste and add in to the chicken mixture
  3. Mix everything well, store in an airtight container and leave in the fridge for up to 2 days (mine was overnight)
  4. Heat oil over medium heat and deep fry chicken til golden brown and crisp. Drain and serve

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