Thai Stuffed Chicken Wings

(serve 4)

Ingredients:
8 chicken wings with mid-joints and  tips but not the drumlets

Filling:
200 g prawns cut into 1cm chunks
100g minced pork
3 to 4 water chestnuts skinned and cut into 1cm cubes
1 onion chopped finely
1 tablespoon roughly chopped coriander leaves
dash of ground white pepper
2 teaspoon of fish sauce
1/2 tablespoon of oyster sauce (adjust to your preference)
1/2 teaspoon of sesame oil
1/4 teaspoon sugar
Potato starch sufficient to form a sticky paste

Marinade (for deboned chicken wings):
5 pcs of coriander root pounded
1 teaspoon light soya sauce
1 tablespoon oyster sauce
1 tablespoon hua teow chinese cooking wine
2 teaspoon ginger juice
1/4 teaspoon ground white pepper

For deep frying:
Left over marinade
Glutinous rice flour

Steps:
1) Debone the wings by using a scissors to cut the joints and detach chicken flesh from the bones. Remove the bones.
2) Marinate both the chicken wings and filling for minimum 3 hours.
3) Stuff the fillings into the deboned chicken wings.
4) Steam the stuffed chicken wings for 7 to 10 mins untill exterior is just cooked.
5) Coat the steames chicken wings with marinade and glutinous rice flour.
6) Deep fry over high fire untill 80% cooked.
7) Remove and place on  kitchen tissue to drain off excess oil.
8) Place fried chicken wings back into frying pan and fry till fully cooked.
9) Serve with Thai sweet chilli sauce.