Monday, December 24, 2012

Grilled Lemongrass Chicken Wings - Vietnamese

Read this recipe off a cook book in the National Library; and came in handy today for my preparation for the Christmas's Eve dinner. It was surprisingly easy to prepare and won the diners' praises readily.

MARINADE 1 - Vietnamese Caramel Sauce
2/3 cup (135g) Sugar
1/2 cup (125ml) Fish Sauce
8 Shallots, thinly sliced
1/2 teaspoon freshly ground black Pepper

Heat the sugar over low heat in a skillet, stirring constantly, until it begins to melt and caramelize, 3-5 mins. Remove from heat and add the fish sauce. Return the pan to heat and bring the mixture to a boil over medium heat. Simmer uncovered for 3-5 mins, stirring constantly until the mixture turns into a thick syrup. Add the shallots and ground black pepper, mix well and remove from heat.

Grinding of spices in Mortar and pestle.

2 stalks Lemongrass, tender inner part of bottom third only, sliced
3 Shallots
4 cloves Garlic
1 finger-length red Chili, deseeded
1/2 portion of Marinade 1

Prepare the Marinade by grinding the lemongrass, shallots, garlic and chili to a smooth paste in a blender/ mortar and pestle. Combine with the Marinade 1 and mix well. Pour the marinade over the wings and rub it in with your fingers until the wings are well coated. Allow to marinade for at least 1 hour in the fridge.

Final Marinade

Preheat the oven to 180 degrees C. Bake the marinated wings in the marinade for about 20 minutes in the oven, turning over once, then turn on the broiler and grill the wings for an additional 5 mins on each side, basting with the Marinade, until well browned.

Remove from heat, transfer to a serving platter and serve immediately. Send me your good news.

1 kg Chicken Wings with Marinade

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