| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Poultry, Appetizers | 6 | Servings |
INGREDIENTS
| 18 | Chicken wings | |
| 3 | oz | Ginger root; grated |
| 1 | oz | Granulated garlic |
| 1 | ts | Sesame oil |
| 1 | ts | Salt |
| 4 | ds | Tabasco |
| 1 | oz | Brandy |
| 1 | Egg | |
| 1 | c | Flour |
| 2 | Eggs | |
| 1/2 | c | Cornstarch |
| 1 | tb | Baking powder |
| Water |
INSTRUCTIONS
SHRIMP BATTER Wash chicken wings & cut away each tip section. Hold each end of a remaining, jointed wing, & disjoint by bending elbow;don't separate. Holding fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a drumstick appearance. Repeat process with all wings. Combine ginger root, garlic, oil, salt, Tabasco, brandy and egg in bowl & mix well. Marinate wings in mixture approximately 2-4 hrs. at room temperature. Fold wings into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all ingredients. Thin with water until the consistency is that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz. beer. Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY ROW, MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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