easy prawn paste chicken (har cheong gai) recipe

Photography Zaphs Zhang Art Direction & Styling Diane Ng
Star Yong Kwang BBQ Seafood #01-03/04 Alexandra Village Food Centre, 120 Bukit Merah Lane (9247-2018)

Recipe by Chris Eng, co-owner of Star Yong Kwang BBQ Seafood

Serves 8

1kg chicken wings
80g shrimp paste 
2 eggs, beaten
1 tbsp castor sugar
½ cup corn flour 
1 cup potato starch 
2 cups water 
Cooking oil, for deep-frying

1.    Marinate the chicken with the shrimp paste, eggs and sugar. Leave to rest for 30min at room temperature.
2.    Meanwhile, mix the corn flour, potato starch and water for the batter. 
3.    Heat the oil in a wok set over high heat. Coat the chicken wings in the batter. In 4 batches, deep-fry the chicken wings until golden brown, about 8 min per batch. Serve.