Round 3 of trying this recipe - first two attempts way too salty - here goes again with hopefully a better fish sauce and more water in marinade . Two cups fish sauce Two cups fine sugar 3-4 cups garlic soaked water Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
^On the recommendation of another F-chatter, I got a bottle of Red Boat fish sauce for my pho broth recipe. Made all the difference. Just two ingredients - anchovies & salt? Got to be careful though, it can make recipes too salty! T
Fry sautée and serve ! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Next batch - anyone wants extra wings, they gotta help clean the fryer! How was the taste on this batch? T
these were much much better - so not sure of the exact cure because I tried three variants - better , non grocery store fish sauce - suspect less salty. Shortened marinade time sautéed with more sugar added and diluted sauce in pan . Had a crowd try them and none left - a 10 pound batch.
he're my "asian" inspired wings... not as much sugar, and a bit more Indian inspired: rub/ Marinade: star anis corriander seeds smoked paprika Garam Masala - mild blend lemon grass sliced thin, and ground in food processor into a paste. Vanilla bean - scraped with all the seed in, and then soak the vanilla bean in coconut milk. soy sauce Sesame oil Grind all dry spices, add in the ground lemon grass, and vanilla and soy. you want this as a thin ish paste, rub the wings in this and let sit for couple of hours. Batter: Cornstarch, dry hot mustard - colemans black pepper salt. salt & pepper the wings then roll in the cornstarch mustard mix. depending on how hot you like the mustard - you can adjust. fry to crispy. sauce: tomatoes - crushed fresh garlic - 4-5 cloves pureed shallots - 2 fine mince soy sauce to taste garam masala Hot pepper sauce - I like tobacco but you can use what you like. siracha is good as well coconut milk with vanilla bean. saute the garlic and shallots in oil - like olive oil. add masala and get it toasted add in hot sauce, and reduce. then add in soy, and tomatoes, then finish with coconut milk, reduce to thinkend. you want a very think sticky creamy sauce. toss in the wings. if you want it sweeter you can add more tomato and less masala they are addictive, but can pack a delayed punch. I make a riata with heavy cream, onions and sour cream, and some lemon ... it can soften the blow. the cornstarch makes them very crunchy, but you have to eat them pretty quick. they don't get real brown... so don't over cook them.